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TenderCrisp™ One-Pot Wonders
VEGAN CURRY LENTILS WITH
EGGPLANTS AND CAULIFLOWER
PREP: 15 MINUTES | COOK: 32 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 11 MINUTES | PRESSURE RELEASE: NATURAL (15 MINUTES)
DIRECTIONS
1 Select SEAR/SAUTÉ and set temperature
to MD-HI. Press START/STOP and allow
to preheat for 5 minutes.
2 After preheating is complete, place the oil,
mustard seeds, cumin, paprika, shredded
coconut, curry and salt into the cooking
pot and saute for 5 minutes.
3 When coconut begins to brown, add the
eggplants and the carrots to the pot and
stir to coat with the spice mix.
4 Add remaining ingredients, except the fresh
coriander, to the pot and stir to incorporate.
Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to LO. Set time to
1 minute. Select START/STOP to begin.
5 When pressure cooking is complete, allow
pressure to natural release for 15 minutes.
After 15 minutes, quick release remaining
pressure by moving the pressure release
valve to the VENT position. Carefully remove
lid when unit has finished releasing pressure.
6 Stir in the fresh coriander and serve warm.
INGREDIENTS
½ cup vegetable oil
½ teaspoon mustard seeds
½ teaspoon ground cumin
1 ½ teaspoons paprika
2 tablespoons dry unsweetened shredded coconut
1 teaspoon dried curry
1 teaspoon salt
135g red lentils
100g green lentils
300g Eggplants, cubed
250g Cauliflower, cut in 2cm florets
30ml lime juice
1 teaspoon sugar
2 garlic cloves, crushed
2 firm tomatoes, cut in 8ths, (3cm long)
375ml water
10g fresh coriander leaves, chopped
TIP You can mix and match vegetable combinations
in this dish such as zucchinis or bell peppers.
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