Wednesday, June 1, 2016

Pressure Cooker Red Lentil Curry

1 yellow onion, diced
4 cloves of garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 15-oz. can diced tomatoes
2 T. tomato paste
2 T. natural peanut butter
2 T. curry powder (we love Trader Joe's brand)
2 T coconut sugar (less if you use a higher glycemic sweetener)
2 cups dry red lentils
6 cups water
1 bag of frozen spinach, defrosted
salt to taste
Baked Potatoes or Rice to serve the curry on

Steamfry onion in pressure cooker for about 5 minutes with some veggie broth or water. Add in the garlic and bell peppers. Cook for one more minute. Turn the pressure cooker to off while you add the tomatoes, tomato paste, peanut butter, curry powder, coconut sugar, red lentils, and water. Cook for 10 minutes on high pressure with natural release. After 10 minutes, release remaining steam and stir in spinach. Season with salt to taste. It will taste much more bland without salt.
Serve over brown rice or baked potatoes.

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