Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 minsCategoryLunch, Soups & SaladsCooking MethodInstant Pot / Multi-CookerDietGluten Free, Vegan, Vegetarian
A warming coconut curry vegan soup. Serve with coriander, lime pickle and yogurt.
2 tsp olive oil
1 tsp nigella seeds
1 onion, chopped
1 green chilli, chopped
2 tsp chopped garlic
1 heaped tsp salt
1 tsp mild curry powder
1 tsp ground turmeric
1 butternut squash chopped into 2 cm cubes
1 red pepper, chopped
8 cherry tomatoes, sliced in half
100 g frozen green beans
200 g red lentils, rinsed
400 ml tin of coconut milk
1 tsp vegetable bouillon
375 ml water
2 tbsp fresh chopped coriander
1
Press the SAUTE button on the Instant Pot. Add the nigella seeds to the pot for 1 minute then add the oil, onion and chilli. Stir for 3-4 minutes then add the garlic and ginger, salt, curry powder and turmeric. If the contents of the pot start to stick add a little of the coconut milk and deglaze.
2
Add the butternut squash, pepper, cherry tomatoes and green beans and stir for a couple of minutes then add the lentils, bouillon, as well as the rest of the coconut milk and the water. Push the lentils under the liquid.
3
Set to Manual or High Pressure for 8 minutes and allow an NPR at the end of cooking. Serve with coriander, lime pickle and yogurt.