VEGAN INSTANT POT BUTTERNUT SQUASH LENTIL CURRY
With just a few minutes of hands-on cooking, this Instant Pot Butternut Squash Lentil Curry will become your go-to for weeknight meals. It's hearty, healthy comfort food at its finest (and easiest).
Provided by Nisha Vora
Categories Dinner
Time 1h
Number Of Ingredients 19
Steps:
- Rinse the lentils and drain them.
- Select the Sauté setting on the Instant Pot and after a few minutes, add 1/2 tablespoon of the coconut oil, followed by the cumin seeds. Toss for 30-60 seconds until lightly browned and very fragrant.
- Add the remaining 1 tablespoon oil, followed by the onion and 1/2 teaspoon of the kosher salt. Cook the onion for 4-5 minutes until lightly browned. Then add the garlic and ginger and cook for 1 minute, stirring frequently to prevent sticking.
- Stir in the the curry powder, turmeric, and cayenne (if using) for 30 seconds, adding the 2 tbsp water to prevent the mixture from drying out too much.
- Add the chopped butternut squash and stir to coat it in the spice mixture. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. Scoop the cashew butter on top but do not stir. This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning.
- Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes.
- Once the timer goes off, allow a natural pressure release. Once the pressure has released, open the pot and stir in the baby kale. Select the Sauté setting and heat for about 2 minutes or until the kale has wilted, then select Cancel. Add the lemon or lime juice and the cilantro and stir to combine.
- Serve the butternut squash lentil curry over white rice or with flatbread.
- Heat a deep, heavy skillet or a Dutch oven over medium-high heat. Add 1/2 tablespoon of the coconut oil, and once hot, add the cumin seeds and fry for 30-60 seconds until lightly browned and very fragrant.
- Add the onions and cook until they are translucent, about 5 minutes. Then add the garlic and ginger and cook for 1-2 minutes until lightly golden and fragrant. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated.
- Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Stir well to combine.
- Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes.
- Add the baby kale and allow to cook for 1-2 minutes until wilted. Add the lemon or lime juice and the cilantro and stir to combine.
- Serve the butternut squash lentil curry over white rice or with flatbread.
Nutrition Facts : Calories 326 kcal, Carbohydrate 43 g, Protein 12 g, Fat 13 g, SaturatedFat 8 g, Sodium 661 mg, Fiber 14 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
INDIAN STYLE LENTILS-VEGAN
This is a very tasty recipe for the dry lentils available from the supermarket. I got the original from the 1972 edition of "An Invitation to Indian Cooking" by Madhur Jaffrey, a cookbook that I highly recommend for very satisfying recipes. I have modified it so that it has less fat. I use one tablespoonful here. If you want to use no oil, you could just dry roast the cumin seeds and leave out the asafetida. The seasoning is very mild; you can pump it up by adding more ginger, pepper, cayenne and turmeric.
Provided by Luvkimono
Categories Lentil
Time 1h5m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a 4-quart heavy-bottomed pot combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, giner slices and turmeric. Bring to a boil. Cover, lower heat and simmer gently 40-45 minutes, until the lentils are tender.
- Add the lemon, salt, black pepper and cayenne. Stir and cook for another 5 minutes.
- Just before serving heat 1 tablespoonful of canola oil in a small skillet over high heat. When it is very hot put in the asafetida and the cumin seeds and fry them until the asafetida expands and the cumin seeds darken. Pour the contents of the skillet into the pot and stir. (If you use no oil, leave out the asafetida).
Nutrition Facts : Calories 116.6, Fat 2.8, SaturatedFat 0.2, Sodium 584.2, Carbohydrate 17.1, Fiber 6.2, Sugar 1.6, Protein 7.1
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