SUPER FAST / QUICK RELEASE / VEGETARIAN / CAN BE VEGAN / GLUTEN-FREE
Empty-the-Root-Cellar Curry
6 servings
Okay, we don’t have a root cellar. But here’s a vegetarian curry—or even, vegan, if you use a vegan yogurt—that may be just the thing in the late fall when root vegetables are the only thing left fresh at the farmers’ markets.
This curry has no added sweetener, letting the high-starch roots handle the job. You might be surprised how savory the dish is. Just make sure all the vegetables are chopped to the right size so they cook in the time stated. If you buy some of the roots prechopped (and why not?), you may need to cut the pieces down even smaller to match the requirements here.
1 pound medium parsnips (about 4), peeled and cut into 1-inch sections
1 pound yellow beets (about 3 large), peeled and cut into 1-inch cubes
1 pound large yellow potatoes, such as Yukon Golds (2 or 3 potatoes), cut into quarters
¾ pound medium carrots (about 5), peeled and cut into 1-inch sections
1 medium yellow onion, chopped (1 cup)
2 cups vegetable broth
½ cup whole roasted unsalted almonds
3 tablespoons minced peeled fresh ginger
2 tablespoons yellow curry powder
½ teaspoon table salt
Plain regular or low-fat yogurt for garnishing
1. Mix the parsnips, beets, potatoes, carrots, onion, broth, almonds, ginger, curry powder, and salt in a 6- or 8-quart cooker. Stir well, then lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving in bowls with dollops of yogurt as a garnish.