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Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves: 3 servings
Ingredients
1 teaspoon oil
2 juicy tomatoes
½ medium onion
1" ginger
4-5 garlic cloves
1 tablespoon ketchup or tomato paste
1 tablespoon any hot chile sauce, to taste (such as Asian chili sauce or sambal oelek)
2 teaspoon coriander, ground
1 1/2 teaspoon cumin, ground
¼ teaspoon black pepper
1-1 1/2 teaspoon paprika
2 tablespoons peanuts
¼ cup peanut or almond butter
2 cups {sliced thin or chopped} mixed veggies, (such as broccoflower, eggplant, carrots, potato or sweet potato, zucchini, etc)
½ cup red lentils
¾-1 teaspoon salt
2 1/2-3 cups vegetable stock or water
½ cup packed baby spinach or other baby greens.
1 teaspoon lemon or lime juice
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker.
3. Add onions into the pressure cooker and cook for 1-2 minutes, until translucent.
4. In the meantime, blend the spices, tomato paste, chili sauce, ginger, garlic and the tomatoes until a smooth consistency is reached.
5. Add tomato mixture into the pressure cooker pot and cook for about 3 minutes.
6. Add lemon juice, salt, stock, mixed veggies, lentils, 1/2 the nuts and the peanut or almond butter into the pressure pot.
7. Stir until well combined.
8. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
9. Cook for 5 minutes on high pressure.
10. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
11. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
12. Check for seasonings, and amend the spices and salt as necessary.
13. Fold in the spinach into the pressure pot and let stand for 2 minutes before you serve.
14. Serve, garnished with more lemon juice, cilantro and the other half of the nuts.
15. Serve alone, or with crackers or bread.
