Mixed Greens Curry
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 9 minutes Ingredients:
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 (2-inch) piece fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder ½ teaspoon ground turmeric
- Salt and black pepper, to taste
- 1 pound mustard leaves, rinsed
- 1 pound fresh spinach, rinsed
- 1/3 cup heavy cream
Place the butter in the Instant Pot and select “Sauté.” Then add the onion, garlic, ginger, and spices and cook for about 2-3 minutes.
- Add greens and cook for about 2 minutes.
- Select “Cancel” and stir well.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 4 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and stir in the cream.
- With an immersion blender, blend the mixture until smooth.
- Serve immediately.
Nutrition Information per Serving:
Calories: 125
Fat: 8.9 grams
Carbohydrates: 9 grams
Protein: 4.9 grams
Eggplant Curry
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Ingredients:
- ¼ cup coconut oil
- 1 large eggplant, chopped ½ yellow onion, chopped
- 3 garlic cloves, minced
- 1/3 cup chopped tomato
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- ½ cup water
- 2 tablespoons chopped fresh cilantro
