Curried Butternut Squash Spinach and Chickpeas Pressure Cooker Recipe

Curried Butternut Squash Spinach And Chickpeas Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

Serve this with couscous, bulgur, quinoa, or steamed rice

• 2 tablespoons olive oil
• 1 large yellow or white onion, finely chopped
• 1½ pounds butternut squash, peeled and cut into chunks
• 2 to 3 tablespoons Madras curry powder, to taste
• 2 cups vegetable stock
• 1 (14.5-ounce) can diced tomatoes (can be fire roasted), drained
• 3 cups cooked garbanzo beans or 2 (15-ounce) cans chickpeas, drained
• ½ cup dark raisins
• 1¼ teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 3 to 4 cups baby spinach leaves
• chopped fresh cilantro, for garnish (optional)
• toasted slivered almonds, for garnish (optional)

MADRAS CURRY

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Reduce the heat to medium-low, add the onion, and cook, stirring a few times, until soft, about 5 minutes
3. Add the squash and cook, stirring a few times, until golden around the edges, about 3 minutes
4. Sprinkle with the curry powder
5. Add the broth, then the tomatoes, beans, raisins, and salt and pepper to taste
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 4 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Stir
14. If there is too much liquid from the vegetables, simmer with the lid off to evaporate some
15. Add the spinach, cover partially (without pressure), and wilt the leaves, about 2 minutes
16. Serve immediately, sprinkled with cilantro and almonds

Full List of Curried Recipes
Full List of Butternut-Squash Recipes