Pressure cooker winter squash and lentil stew with shallots, ginger, coriander and cardamom
Warm up your winter with this hearty pressure cooker squash and lentil stew, featuring shallots, ginger, coriander, cardamom, and fresh spinach. Bursting with flavor and packed with nourishing ingredients, this delicious stew is perfect for a cozy night in. Ready in no time, it’s a comforting meal that’s both wholesome and quick to prepare.
- 20 Jun 2024
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
Experience the warmth and comfort of a hearty winter dish with this Pressure Cooker Winter Squash and Lentil Stew. Bursting with flavors from ginger, coriander, and cardamom, this stew combines the rich textures of squash and lentils to create a meal that is both nourishing and delightfully seasoned. Perfect for those chilly evenings, this recipe is designed to be both quick and easy, taking full advantage of the pressure cooker to infuse every ingredient with deep, rich flavors.
Ingredients:
Instructions:
- Finely chop the shallots.
- Grate the ginger.
- Peel, seed, and cut the squash into small cubes.
- Roughly chop the spinach.
- Set the pressure cooker to sauté mode and add the vegetable oil.
- Once the oil is hot, add the chopped shallots and grated ginger. Sauté for 2-3 minutes until the shallots become translucent and fragrant.
- Stir in the coriander leaves and ground cardamom. Cook for another 1-2 minutes to release the flavors of the spices.
- Add the cubed squash and rinsed lentils to the pressure cooker. Stir to combine with the aromatic mixture.
- Pour in the vegetable broth, ensuring that the ingredients are well submerged in the liquid.
- Secure the lid of the pressure cooker and set it to cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before quick-releasing any remaining pressure. Safely open the lid.
- With the pressure cooker on a low sauté setting, stir in the chopped spinach. Let it wilt for about 2-3 minutes.
- Add the vinegar and give the stew a good stir. Adjust salt and pepper to taste if needed.
- Ladle the stew into bowls and serve hot. Enjoy the rich, warming flavors of this winter squash and lentil stew.
Tips:
- Ensure you cut the squash into uniformly sized pieces so they cook evenly in the pressure cooker.
- Rinse the lentils before cooking to remove any impurities and to help soften them up.
- If you prefer a thicker stew, reduce the amount of vegetable broth slightly or blend a portion of the cooked stew before serving.
- Adjust the seasonings to taste — adding more ginger or cardamom if you prefer a spicier stew.
- For added richness, consider sautéing the shallots and ginger in the vegetable oil before adding to the pressure cooker.
In just a few simple steps, you'll have a delectable and warming Pressure Cooker Winter Squash and Lentil Stew ready to serve. This recipe is an ideal blend of nutrition and flavor, making it a perfect choice for a healthy and satisfying meal. Enjoy the harmonious mix of spices and vegetables, and don't forget to pair it with your favorite bread or serve it over a bed of rice for a complete dining experience. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 10g | 26% |
| Sugar 6g | 6% |
| Fat | |
| Fat 3.67g | 4% |
| Saturated 0.43g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 320ug | 36% |
| Choline 80mg | 14% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 2.56mg | 16% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 360ug | 90% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 150ug | 128% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.60mg | 0% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 840mg | 25% |
| Selenium, Se 0.87ug | 2% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 2.52mg | 23% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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