Cook a vibrant beetroot, kale and red lentil curry in just 12 minutes using the pressure multicooker. A colourful, comforting vegetarian meal with coconut milk.
You will need:
- 2 - 3 tablespoons olive oil, butter or ghee
- 1 large brown onion, peeled, diced 5mm
- 1 tablespoon ground turmeric
- 3 teaspoons ground cumin
- 1 - 2 teaspoons dried chilli flakes or 1 fresh green or red chilli, chopped
- 10 sprigs curry leaves
- 1 tablespoon grated ginger
- 3 (about 540g) large beetroot, peeled, quartered, sliced 5mm 1cm
- 300g kale leaves, stripped from stem
- 1 cup split red lentils
- 1 cup coconut milk
- 1L vegetable stock
- 1 teaspoon salt or to taste
Garnish:
- 1 bunch coriander, roughly chopped including stalks
- ½ cup fried shallots
- 1 cup Greek yoghurt
- Serve with steamed basmati or brown r ice 2 cups uncooked rice will feed 6 people.
Let's make it:
Step 1:
Set the Pressure Multicooker to SAUTÉ Press START/STOP Combine the olive oil, onion, turmeric, cumin, chilli and curry leaves. Sauté until onions are brown and spices are very fragrant.
Step 2:
Add ginger and sauté for 30 seconds, then stir in the beetroot, kale, lentils, coconut milk, stock and salt. Press START/STOP.
Step 3:
Secure lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position, press RICE/GRAINS then press START/STOP to cook for 12 minutes.
Step 4:
When cooking has finished, release the steam and remove the lid. Serve garnished with fresh coriander, a sprinkle of fried shallots and a generous dollop of yoghurt.
