This is a great curry that has very little prep time. About 10 minutes of kitchen time is all it takes to prepare the moist, delicious dish
Into your pressure cooker or crock pot place one medium onion diced, two cloves of garlic diced, one can (about 15oz) of coconut milk, 1 and 1/2 tablespoons of curry powder and 1/2 cup of broth (chicken or beef is fine). Optional, throw in whatever root vegetables you happen to have around carrots, parsnips, turnips or you can put a sweet potato or two (peeled and cut into chunks). The sweet potato will basically disintegrate and thicken the sauce.
I used the buffalo shoulder roast. Buffalo is a very lean meat and even the slightest overcooking can leave it tough. However, cooking in a pressure cooker or crockpot makes is almost impossible to screw up. Use some kitchen shears or a sharp knife to cut the roast in the large chunks, then toss it in with the coconut mixture.
In a crock pot, turn it to low and let cook for 6 to 8 hours.
In a pressure cooker, lock the lid on and bring to high pressure. Once at high pressure set timer for 16 minutes and turn burner as low as possible while still maintaining high pressure. Once the timer goes off, turn off the burner and let the pot release naturally. It is best not to force the pot open with the cold water release as it could cause the meat to be dry.
We had this over baby bok choy, but it would be good over any steamed vegetable or as more of a stew if you added the root vegetables