Instant Pot Indian-Spiced Veggie and Rice Casserole
Yes, July doesn’t exactly scream casserole weather, but if you use a handy Instant Pot, you can enjoy the comforting flavors of a hot dish without heating up your kitchen. Full of great flavor and tender chickpeas, this is a one-pot meal you can quickly and easily whip up and enjoy with a minimum of effort.
Instant Pot Indian-Spiced Veggie and Rice Casserole
1 tablespoon olive oil, divided
1 yellow onion, diced
1 tablespoon garlic, minced
2 tablespoons tamari, divided
1 head cauliflower, cut into florets
1 cup carrots, sliced into coins
15.5-ounces cooked chickpeas, drained and rinsed
3 cups curly kale, slivered
2 tablespoons curry powder
2 cups uncooked brown jasmine or basmati rice, rinsed and drained
4 cups water
1 cup canned coconut milk
1 - 2 tablespoons fresh lemon juice
Salt and pepper to taste
Toasted cashews, optional
Pour ½ tablespoon of olive oil in the Instant Pot and brush or swirl around to spread. Turn on the sauté function and allow to heat for 30 seconds. Add the onions and cook, sautéing with a spatula, for 3½ minutes. Add the remaining ½ tablespoon of olive oil, garlic, tamari, carrots and cauliflower and cook, stirring often, for four minutes. Add the chickpeas, curry powder, rice, broth or water and milk. Put on the lid and cook on the “Rice” setting for ten minutes. Allow for natural release. Remove the lid, stir in the lemon juice, salt and pepper and serve warm with optional toasted cashews on top.
Instant Pot, Rice, Chickpeas, Indian, Main, Main Dish, Entrée, Cashew, Cashews, Protein
Yes, July doesn’t exactly scream casserole weather, but if you use a handy Instant Pot, you can enjoy the comforting flavors of a hot dish without heating up your kitchen. Full of great flavor and tender chickpeas, this is a one-pot meal you can quickly and easily whip up and enjoy with a minimum of effort.
Instant Pot Indian-Spiced Veggie and Rice Casserole
1 tablespoon olive oil, divided
1 yellow onion, diced
1 tablespoon garlic, minced
2 tablespoons tamari, divided
1 head cauliflower, cut into florets
1 cup carrots, sliced into coins
15.5-ounces cooked chickpeas, drained and rinsed
3 cups curly kale, slivered
2 tablespoons curry powder
2 cups uncooked brown jasmine or basmati rice, rinsed and drained
4 cups water
1 cup canned coconut milk
1 - 2 tablespoons fresh lemon juice
Salt and pepper to taste
Toasted cashews, optional
Pour ½ tablespoon of olive oil in the Instant Pot and brush or swirl around to spread. Turn on the sauté function and allow to heat for 30 seconds. Add the onions and cook, sautéing with a spatula, for 3½ minutes. Add the remaining ½ tablespoon of olive oil, garlic, tamari, carrots and cauliflower and cook, stirring often, for four minutes. Add the chickpeas, curry powder, rice, broth or water and milk. Put on the lid and cook on the “Rice” setting for ten minutes. Allow for natural release. Remove the lid, stir in the lemon juice, salt and pepper and serve warm with optional toasted cashews on top.
Instant Pot, Rice, Chickpeas, Indian, Main, Main Dish, Entrée, Cashew, Cashews, Protein