The beautiful purple and green basil growing in my garden wants to be used. That heady aroma, those bright leaves…yum. Even though I never tire of pesto, there are other uses for one of nature’s best herbs. Grab a bunch from your garden or from the farmers market and use it with this simple, fast and delicious Instant Pot supper.
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| Prep Time | 15 minutes |
| Cook Time | 1 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 can coconut milk
- 1 packet thai red curry sauce I used Saffron Road brand
- 1 cup water
- 2 cups quinoa rinsed
- 5 small white onions
- 1 package cubed tofu drained and rinsed
- 4 cloves garlic crushed or chopped fine
- 1 Tablespoon fresh ginger grated
- 2-3 Tablespoons ghee, or butter
- 1 head broccoli cut into florets
- 1 bag shredded or julienned carrots
- fresh basil sliced thinly, or chiffonade
Ingredients
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Instructions
- Mix the coconut milk, curry packet and water in a large bowl. Rinse the quinoa under running water. Turn the Instant Pot on to the saute function and put the ghee or butter in to warm. Add the sliced or diced onions and cook until they just begin to brown. Add the garlic and the ginger and stir, 1-2 minutes, until they become fragrant but not burned. Add the liquid mixture a little at a time to deglaze the pan, stirring any brown parts off the bottom of the pan, then add the remaining liquid. Stir well. Add the quinoa, then the cubed tofu, and then the broccoli and carrots. Put the lid on the IP, and make sure the toggle is set to sealing. Using manual setting, put timer on 1 minute. When cooking is done, allow for natural release of 15-20 minutes. Open pot carefully. Pour contents into a large bowl and stir thoroughly. Add the basil and stir well again. Serve warm. Leftovers make a great cold salad for lunch the next day. Have a wedge of lime ready to add another layer of flavor!
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