Lentil Pumpkin Curry in the Pressure Cooker

Prepare 15 minutes
Cooking 35 minutes
Serving size 6
Freeze

This recipe is a great example of the Junk Dinner concept, which involves putting all the ingredients in one pot and letting it all boil (in the bean setting here). As a bonus, green and red lentils don't require soaking. We recommend manually de-stressing to keep the squash from turning into puree, and finishing with the fresh aroma of yogurt and cilantro.

ingredients

curry

1. 300g (2 cups) diced butternut squash, peeled and seeded
2. 200g (1 cup) green lentils, washed and drained
3. 95g (12 cups) red lentils, washed and drained
4. 1 chopped onion
5. 1 jalapeno, seeded and chopped
6. 500 ml (2 cups) vegetable stock
7. 1 14 oz (398 ml) can diced tomatoes
8. 1 ml (14 oz) can of  milk coconut 
9. 5 ml (1 teaspoon) chilli seasoning
10. 1 ml (1/4 teaspoon) coriander powder
11. 1 ml (1/4 teaspoon) ground cumin
12. 1 ml (1/4 teaspoon) turmeric powder

decorate

Natural yoghurt to taste
coriander leaves, to taste

equipment

curry

• In a pressure cooker bowl, combine all ingredients. salt and pepper. Function to override and select beans. Set cooking time to 18 minutes.

• Manually depressurize the unit to avoid overcooking the squash, then remove the lid. Stir well. Adjust spices.

appetizer

• Garnish the curry with yogurt and cilantro before serving. Serve with toast as desired.