Beef Curry (instant pot)

2 tomatoes, cut into quarters
1 small onion, cut into quarters
4 garlic cloves, peeled and chopped
1/2 cup fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon ground cayenne pepper
1 teaspoon salt, plus more for seasoning
9 oz pound beef chuck roast, cut into 1-inch cubes

Original recipe called for 2 tomatoes, i used 1/2 a can of tomato sauce instead!

In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)

Process until all the vegetables have turned to a smooth puree.

Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.

In the inner cooking pot, add the beef and pour the vegetable puree on top.

Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.

Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

Serving Size: 1/2 cup

Number of Servings: 3

Recipe submitted by SparkPeople user NWILKER.