Pressure Cooker Thai Green Curry and Sweet Potato Soup

1 tbsp vege oil (original recipe 2 tbsp)
3 red, yellow or orange bell peppers cut into slivers
2 cloves garlic, minced
1 large onion, slivered
1 tbsp Thai green curry paste
2 sweet potatoes, peeled and cubed
14 oz unsweetened coconut milk (1 can)
1/4 cup water
1 tsp lemon or lime juice
1 cup snow peas or green beans, cut into 1 inch lengths
1 tbsp chopped cilantro

1. In the pressure cooker, heat oil over medium heat. Add bell peppers, garlic and onion; asute for 5 minutes. Stir in curry pate and cook for 1 minute. Add sweet potatoes, coconut milk, water and lemon juice.

2. Lock the lid in place and bring the cooker up to full pressure over medium high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 3 minutes. Remove from heat and release pressure quickly.

3. Stir in snow peas, cover and cook (not under pressure) for 2-3 minutes or just until veges are tender-crisp. Stir in cilantro before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user DG90247.