Black Bean Stew
Thai Pumpkin Curry
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
2 Portions
|
Ingredients
To prep:
- 2 tsp ghee or coconut oil
- 1 medium onion sliced
- 1 piece (½ in size) Ginger finely chopped,
- ½ tsp salt
- 1 tsp cumin
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- 2 cups pumpkin diced
- 1 ½ cups coconut milk
- 1 cup sprouts
- 2 tbsp peanuts
- 4 broccoli florets raw
For serving:
- Peanuts and small pieces of raw broccoli
Ingredients
To prep:
For serving:
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 Minutes. Add ghee or oil, chopped green onions, chopped ginger, salt, cumin, cinnamon, pepper, and pumpkin. Stir every once in a while.
- Add the coconut milk and sprouts.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Minute.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Serve on individual plates, add peanuts and small pieces of raw broccoli.
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