This curry is easy and delicious. It has aromatic spices which warms you up to inside out. Yet it is very healthy for us.
Ingredients
- 2 lb ground beef
- 48 ounce crimini mushrooms whole
- 16 ounce crimini mushrooms sliced
- 32 ounce button mushrooms
- mushrooms ground
- 8 tomatoes peeled and chopped
- 2 bunch kales finely sliced
- 1 cup whole milk Greek yogurt
- 4 tbsp honey to taste
- 1 lemon
- 20 ounce frozen peas
- 16 garlic cloves minced
- 2 tbsp tomato paste
- 2 bunch cilantro chopped
- 6 tbsp vegetable oil
- 8 onions chopped
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1 tsp ground turmeric
- 2 tsp paprika
- 3 tsp ground cumin
- 2 tsp ground coriander
- 4 tsp garam masala
- 4 tsp salt to taste
- 3 tbsp mustard seeds
- 3 tbsp cumin seeds
- 1 cinnamon stick
- 1 pinch fenugreek dried
Instructions
- Turn on the instant pot and select sauté.
- Add oil, whole spices and sauté for 30 seconds.
- Add green chili, mushrooms, onions, garlic, ginger, tomato paste and sauté for 4 minutes.
- Add spices and sauté for 2 minutes.
- Add kale, beef, Greek yogurt and sauté for 2 minutes.
- Close the lid of the instant pot.
- Set instant pot to Manual at high pressure and cook for 20 minutes. Release the pressure naturally through steam vent.
- Add honey, lemon juice and garnish with cilantro.
- Dish out and serve.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
