Quick Indian Curry With Coconut Quinoa (Pressure Cooker)

May 24, 2023May 24, 20230 1
Quick Indian Curry With Coconut Quinoa (Pressure Cooker) recipe for a spicy and nutritious meal
in Curry

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 small eggplant , cubed
1 small acorn squash or 1 small butternut squash , cubed
1/2 one jalapenos or 1/2 other hot pepper , sliced
1 small sweet potato , cubed
1/2 cup string bean
1/2 cup yellow onion , diced
1 teaspoon cumin seed
3 teaspoons butter or 3 teaspoons ghee
1 can fat-free evaporated milk
1 cup quinoa
2 cups water
1 can garbanzo beans , rinsed and drained
1/2 cup raisins
1 teaspoon coconut extract
2/3 teaspoon hot Madras curry powder
1/3 teaspoon curry powder
1/3 teaspoon garam masala
1 pinch saffron thread ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
455
Sugar
14g
Fat
13g
Quick Indian Curry With Coconut Quinoa (Pressure Cooker) is an incredibly nutritious and flavorful meal that is easy to prepare. The recipe combines a variety of colorful vegetables, garbanzo beans, and spices to create a deliciously spicy curry that is perfect for those who love bold flavors. The dish is served over a bed of fluffy quinoa that is cooked in a pressure cooker for added convenience. This recipe is a great way to try your hand at Indian cuisine without having to spend hours in the kitchen. The meal is perfect for a weeknight dinner, and the leftovers can be enjoyed for lunch the next day.

Instructions

1.Rinse the quinoa with cold water and drain well. Transfer the quinoa to your pressure cooker with the 2 cups of water. Cook on high pressure for 3 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes.
2.Melt butter or ghee in a pan over medium-high heat. Add the onions and jalapenos and cook until the onions are translucent.
3.Add the cubed eggplant, squash, sweet potato, and string beans to the pan and stir to combine. Cook the vegetables for 5-7 minutes, or until they begin to soften.
4.Add the canned milk, garbanzo beans, raisins, coconut extract, and spices to the pan with the vegetables. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, until the vegetables are tender.
5.Serve the curry over the quinoa cooked in step 1, topped with freshly chopped cilantro leaves.

PROS

This recipe is a quick and easy way to enjoy a spicy and nutritious meal.

The combination of vegetables, garbanzo beans, and quinoa provides a balanced source of protein, fiber, and complex carbohydrates.

Pressure cooker ensures a quick and easy preparation of ingredients.

Great for leftovers and meal prep.

CONS

This recipe may be too spicy for those with low tolerance for spicy food.

It may be challenging to find some of the required ingredients in certain regions.

HEALTH & BENEFITS

The combination of vegetables and garbanzo beans in this recipe provides a good source of fiber and protein that will give you prolonged energy.
The spices in this recipe, such as curry powder and garam masala, are packed with antioxidants that will keep your immune system strong.
Quinoa, the primary grain in this recipe, is a rich source of vitamins, minerals, and fiber that promote good gut health.

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