Instant Pot Vegan Recipes below!!
🔗 Black Bean Coconut Soup http://bit.ly/blackbeancoconutstew
🔗 SPAGHETTI SQUASH ALFREDO | Instant Pot Spaghetti Squash
option for making this without the Instant Pot is included http://bit.ly/veganspaghettisquashalfredo
📝 EASY EGGPLANT CURRY | Instant Pot Eggplant
option for making this without the Instant Pot is included.
makes 4 servings
1 tablespoon oil
1 tablespoon curry powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon nigella sativa seeds
1/2 onion. thinly sliced
2 cloves of garlic, minced
1 can diced tomatoes, or 3 fresh diced tomatoes (about 2 cups)
1 medium Italian eggplant, cubed
1 cup water
1 teaspoon sea salt OR 1 teaspoon veggie bouillon paste
black pepper to taste
cooked rice for serving
Start by turning the instant pot onto sauté for 10 minutes.
Warm the oil in the pot, then add the curry powder, coriander, cumin, and nigella sativa to fry for 30 seconds.
Add the onions and garlic, and cook until onions start to get tender (about 3 minutes).
Add the diced tomatoes, and stir.
Add the eggplant, water, and salt, then place the lid onto the pod. Make sure the release valve is sealed.
Turn the Instant Pot to pressure cook for 5 minutes.
Once cooked, allow it to natural steam release for 3 minutes before doing quick release.
Remove the lid, and season to taste with more salt and pepper.
Serve over rice. Try my coconut rice recipe (click the black bean stew link above for it)
Without the Instant Pot: Do everything the same in a dutch oven or large stove pot, but cook the eggplant about 30 minutes, or until tender. Add more water to make a broth if you’d like.
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