Pressure Cooking: Lentil and Chickpea Curry (Vegan Friendly)

I can't big up this recipe enough; for a start it's one of my environmentally friendliest yet! Not only is this delicious curry totally free of meat and animal products, making it 100% vegan friendly, but, it's also quick and easy to make in a pressure cooker, cutting cooking time by around 70%, and it's even better the next day, meaning you can make a larger batch and serve it up for lunch.
 
For those sceptical of the nutritional value of vegan food - fear not, this recipe packs an almighty protein punch thanks to a generous helping of red lentils (which contain more protein than meat alternatives such as Quorn), and chickpeas. Coconut oil ups the fat content and helps the body to absorb many of the vitamins present in the tomato base, whilst fresh chillies aid digestion and soya milk is fortified with Vitamin B12 - the only vitamin that can't be found outside of animal products, other than where it's added on purpose, as is the case here. 
This is probably, in fact definitely, my most successful curry recipe, and absolutely whoops all of the meat based curries I've ever made. 

The lovely people at Tower Housewares recently sent me their enormous 7L pressure cooker, to test out at home on some of my clean eating recipes. This bad boy is simply made for mass catering, and nobody mass caters quite like India, so it was only natural that I should opt to test one of my Indian inspired recipes to make a curry for friends. If you've got people over, and you want to serve awesome, healthy food, but don't want to be in the kitchen for more than quarter of an hour - this one's for you. 

Ingredients

120g of red lentils (well rinsed)
2 x 400g tin chickpeas in water
2 x 400g tin chopped tomatoes
2 x 400g tin of sliced mango in juice
2 brown onions (sliced)
Plenty of coconut oil
1 cup soya milk
2 tsp tamarind concentrate
2 tsp garam masala 
1 tsp coriander seeds
6 cardamom pods
2 tsp curry powder
1 tsp ground ginger
1 tsp cumin seed
1 tsp turmeric 
2 tbsp fresh chilli, finely chopped
2 tbsp garlic, finely chopped

Make It

  1. Heat a large glob of coconut oil in the pressure cooker, over a medium heat, and add all of the spices, cardamom pods, garlic and chilli until they begin to spit and splutter.
  2. Add the onion and fry until softened.
  3. Add all other ingredients, including an additional glob of coconut oil. Secure and lock the lid of the pressure cooker and cook for 5 minutes, then release the pressure. 
  4. Serve with rice and vegetable samosas. 

 

1 comment:

  1. On cool winter nights, I love to eat warm stews. Having a hot bowl sitting in front of you with steam rising off of it is comforting and relaxing. MelissaBarajas

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