Yellow Lentils and Collard Greens

This ginger and spice infused curry is packed with flavor. Serve it with brown rice or oil- free flatbread.

Ingredients

1/3 cup yellow lentils (I used chana dal)
1 bunch thoroughly washed collard greens
1 small onion
1 ripe small tomato
1-2 inch knob of ginger
3 cloves garlic
1/2 jalapeno pepper
1/2 cup coconut milk
1/2 cup water
2 tablespoons fresh cilantro, minced
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon each mustard seeds, cumin seeds, and ground turmeric
salt and pepper, to taste
1 tsp. oil (use an oil sprayer)
1 cap full of vinegar

Method

  1. Turn on the Instant Pot. Click the “Hot” setting.
  2. Dice the onions, and mince the garlic, jalapeno, and ginger and put aside.curry mise en place
  3. Remove the stems from the collard greens and stack them.stack
  4. When the Instant Pot is hot, lightly mist the bottom of it with the oil.
  5. Add the mustard seeds, cumin seeds, onions, garlic, jalapeno, and ginger. Stir.
  6. Roll the collards pile, and chiffonade (cut into thin slices).
    chiffonade
  7. When the onions begin to caramelize, add the collards. Stir.
  8. Add the lentils. Stir.
  9. Add the turmeric, paprika, tomato paste, water, coconut milk, vinegar and pepper. Stir.
  10. Cut an x at the bottom of the tomato, and place it on top of the curry.
  11. Set the Instant Pot to the “Chili and Bean” setting.
  12. After the curry has cooked, stir, and then sprinkle it with the cilantro. Add salt if desired.