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Instant Pot Greens Curry
Course
lunch
Cuisine
Indian, Pakistani
Keyword
Greens Curry
Prep Time
15
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
24
minutes
minutes
Servings
4
Calories
135
kcal
Author
Corrie
Ingredients
2
tablespoon
coconut oil
1
medium
onion
chopped
4
cloves
garlic
minced
1
teaspoon
fresh ginger
minced
1
teaspoon
ground cumin
1
teaspoon
ground coriander
½
teaspoon
red chili powder
½
teaspoon
ground turmeric
to taste
Salt and freshly ground black pepper
1
lb
fresh mustard greens
rinsed
1
lb
fresh spinach
rinsed
Instructions
Place the coconut oil in the Instant Pot and select “Sauté”. Then add theonion, garlic, ginger, and spices for about 2-3 minutes.
Add the greens and cook for about 2 minutes.
Press “Cancel” and stir well.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 4 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and with an immersion blender, blend the mixture until smooth.
Serve immediately.
Nutrition
Calories:
135
kcal