InstantPot Black Bean Curry

I was wanting a vegetarian dinner, and NOT Mexican. So we are having Black Bean Curry with Indian spices.

Ingredients:

• 1 tablespoon olive oil
• 1 cup coarsely chopped onion
• 1 cup coarsely bell pepper
• 1 cup chopped carrot
• 1 teaspoon cumin
• 1 teaspoon ginger
• 1 teaspoon garlic powder
• 1 can tomatoes, drained (save juice)


• 1 tsp ground turmeric (Haldi powder)
• 1 teaspoon ground cumin (Jeera powder)
• 2 teaspoon coriander powder (Dhaniya powder)
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne or to taste
• 1 teaspoon salt or to taste


• 4.5 cups water (or tomato juices and/or chicken broth)
• 1 pound (~2 1/2 cups) black beans (picked over and rinsed, and soaked)
• 1/2 bunch kale, julienned
• 1 tablespoon lemon juice (or lime juice)
• Cilantro to garnish

Instructions:

1. Pre-soak the beans for 6 hrs in 6 cups of water. (Optional)
2. In a 6-quart InstantPot, heat the oil using the sauté function.
3. Stir in the chopped onions, peppers, and carrots, cook for 5 or so minutes to soften onions.
4. Add first spices, and heat for 1 minute.
5. Add drained tomatoes and rest of spices. Stir and sauté for 2 minutes.
6. Add the water and beans (and sausage if using)
7. Lock the lid in place. Set InstantPot to High Pressure for 30 minutes for unsoaked beans or 15 minutes for pre-soaked beans
8. Allow the pressure to come down naturally, about 15 minutes.
9. Stir in kale, and let soften for a couple of minutes.
10. The soup will thicken, you can also use immersion blender to smooth out.

 

Carole's Notes:

We liked this!

The recipe is adapted from https://pipingpotcurry.com/rajma-masala-instant-pot/

and https://cooking.nytimes.com/recipes/1015847-pressure-cooker-black-bean-soup