Instant Pot Green Curry and Vegetable Medley - The Local Palate

Ingredients

• 3 tablespoons ghee or unsalted butter
• 3 large shallots, peeled, halved lengthwise, and thinly sliced
• 1 serrano chile, thinly sliced
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons tomato paste
• 2 to 3 teaspoons green curry paste, to taste
• 1 teaspoon kosher salt
• ¾ cup light-colored vegetable stock or chicken stock
• 1 medium sweet potato, peeled and cut into 1½-inch pieces (about 2 cups)
• 2 small parsnips, peeled and cut into 1½-inch pieces (about 1½ cups)
• 2 medium red potatoes, scrubbed and cut into 1½-inch-pieces (about 2 cups)
• 2 cups cauliflower florets
• 1 cup fresh or thawed corn kernels
• 1 cup fresh or thawed petite green peas
• 1½ cups well-shaken buttermilk
• 2 tablespoons cornstarch
• 2 cups baby spinach