Source: Cooking with Manali | Serves: 4 | Time: 30 min
Changes: used a whole #jalapeno
Ingredients
2 tbsp grapeseed oil
1 large yellow onion, chopped
5 large garlic cloves, chopped
1 inch ginger, chopped
1 #jalapeño, chopped
3 medium #tomatoes chopped
1 tbsp tomato paste
1 tsp coriander powder
1/2 tsp smoked paprika
1/2 tspoon cardamom powder
1/4 tsp turmeric powder
1/4 tsp garam masala
3/4 tsp salt or to taste
1 large #eggplant, diced into 1-inch cubes
3-4 #carrots cut into rounds
1/3 cup green #peas
1.5 cups water
3/4 cup coconut milk
2 tbsp chopped cilantro
Rice, to serve
Instructions
Press the sauté button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño.
Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there's anything stuck at the bottom of the pot.
Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine.
Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.
Then add the water. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.
Let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the pot and press the sauté button. Add the coconut milk and stir. Also add the cilantro and let the curry simmer for 2 minutes.
Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.
Journal
Food & Drink
1 banana, coconut yogurt, and peanut butter smoothie
4 glasses of water
2 glasses of diet coke
leftover macaroni
2 cups of coffee
tonight's recipe
2 pibs of chocolate
1 piece of cheddar cheese
Exercise
2 2 mile walks
11,117 total steps