A flavorful and nutritious curry made with lentils and spinach, cooked quickly in a pressure cooker.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash lentils thoroughly.
Add lentils, cumin seeds, bay leaves, ginger, chilies, and turmeric to the pressure cooker with enough water to cover.
Use the multigrain function (P13) and cook for 15-20 minutes.
Quick-release the steam, remove the lentils, and set aside.
Blend baby spinach and basil leaves into a smooth purée. Set aside.
Rinse the pressure cooker pot and set it to sauté mode (P5).
Heat cooking oil and add cumin seeds.
Once fragrant, add onion and garlic, sauté until the onion is translucent and garlic releases its aroma.
Stir in red chilies, grated tomatoes, turmeric, coriander powder, cumin powder, and cayenne pepper. Cook until the mixture thickens.
Add the cooked lentils to the curry base. Stir to combine and season with salt and pepper.
Pour in the spinach purée and coconut milk, mix well.
Cover the pot and use the vegetable function (P3) to cook for 3 minutes.
Quick-release the steam and stir.
Garnish with fresh coriander and split chilies. Serve hot with basmati rice or chapati.
Adjust the number of chilies to control the spice level.
For a creamier texture, blend some of the cooked lentils before adding them to the curry base.
How can I make lentil and spinach curry in a pressure cooker?
To make lentil and spinach curry in a pressure cooker, start by washing 1 cup of split brown lentils. Add them to the pressure cooker with cumin seeds, bay leaves, ginger, green Thai chilies, and turmeric, covering with water. Cook using the multigrain function for 15-20 minutes. After quick-releasing the steam, blend baby spinach and basil into a purée. Sauté onion and garlic in the pressure cooker, then add spices and tomatoes. Combine with the cooked lentils, spinach purée, and coconut milk, and cook for an additional 3 minutes on the vegetable function.
What are some dietary considerations for lentil and spinach curry?
Lentil and spinach curry is a nutritious option suitable for vegetarians and vegans, as it contains no animal products. It's also gluten-free, making it a great choice for those with gluten sensitivities. The dish is high in protein and fiber from the lentils and packed with vitamins from the spinach, making it a healthy meal option.
Can I substitute ingredients in the lentil and spinach curry recipe?
Yes, you can substitute ingredients in the lentil and spinach curry. For instance, if you don't have split brown lentils, you can use red lentils, which will cook faster. If you want a different flavor, you can replace coconut milk with vegetable broth or almond milk. For a spicier kick, consider using jalapeños instead of green Thai chilies. Fresh basil can be substituted with cilantro or parsley if needed.
How should I store leftover lentil and spinach curry?
To store leftover lentil and spinach curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4-5 days. If you want to keep it longer, consider freezing it in portions. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
What can I serve with lentil and spinach curry?
Lentil and spinach curry pairs wonderfully with basmati rice or chapati, which help soak up the flavorful sauce. You can also serve it with naan bread for a delightful meal. For a complete dinner, consider adding a side of cucumber raita or a fresh salad to balance the spices in the curry.
