Steps to Prepare Brinjal Curry 🥘

Curry In A Hurry

Rinse the eggplant under cool water and thoroughly pat dry with a towel.

Recipe Summary Curry In A Hurry

This red lentil curry in a hurry is made in a multi-functional pressure cooker and is perfect for a quick and hearty vegetarian meal.

Ingredients | Brinjal Curry 🥘

5 cups water

1 (14.5 ounce) can diced tomatoes

1 (14 ounce) can light coconut milk

2 cups red lentils

1 cup frozen chopped spinach

1 red onion, chopped

3 tablespoons tomato paste

2 tablespoons curry powder

3 cloves garlic, minced

2 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)

1 teaspoon cayenne pepper

Directions

Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.

Info | Brinjal Curry 🥘

prep: 5 mins cook: 25 mins additional: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Curry In A Hurry

World Cuisine Recipes, Asian, Indian,