This is a great way to add a summer vegetable to your classic Chickpea lentils curry recipe. In the winter, I use winter squash. By default, this is a vegan recipe.
1 cup dried chickpea lentils
1 bottle of Rupen's Homestyle curry sauce (MASALA)
2 Tablespoons vegetable oil
2 summer squash, diced
1/2 cup chopped cilantro, for garnish
1 teaspoon sea salt, or as required
Soak chickpea lentils in 2 cups of water for four hours.
Pressure cook the chickpea lentils in your Instant Pot (20 minutes) and when the Instant Pot has cooled, remove the lentils.
To prepare the seasoning, add oil and squash in a medium size Dutch oven over medium heat. Saute for five minutes.
Add Rupen's Homestyle curry sauce (MASALA). Bring it to a boil.
Add the chickpea lentils, salt, and stir to combine. Adjust seasoning.
Bring it to a boil, and then reduce heat to simmer—Cook for fifteen minutes.
Garnish with cilantro and serve with rice.
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