1 Tbs. safflower or canola oil
3/4 tsp. cumin seeds
2 tsp. finely minced garlic
1 cup coarsely chopped onion
1 medium red bell pepper, diced
1 to 2 jalapeno peppers, seeded and diced, or 1 dried chipotle pepper,
seeded and snipped into bits, or generous pinch crushed red pepper flakes
1 cup water
2 Tbs. tomato paste
1 1/2 lbs. butternut or kabocha squash, peeled and cut into 1-inch pieces
2 cups fresh or frozen corn kernals
Salt to taste
2 cups frozen baby lima beans, thawed
1/4 to 1/3 cup minced cilantro
Heat oil in pressure cooker. Add cumin seeds; sizzle 5 seconds.
Add garlic; cook over medium-high heat, stirring frequently, until
garlic turns light brown. Add onions, bell pepper and jalapeno;
continue cooking, stirring frequently, 1 minute.
Add water, tomato paste, squash, corn and salt. Lock lid in place.
Over high heat, bring to high pressure. Lower heat just enough to
maintain high pressure; cook 2 minutes. Reduce pressure with
quick-release method. Remove lid. If squash is not quite tender,
replace but do not lock lid; allow squash to steam a few more
minutes in residual heat.
Stir in lima beans; simmer, covered, until tender, 2 or 3 minutes.
Stir in cilantro just before serving. Serves 6.