Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
23
High
Nutrition per serving
Calories317 kcal (16%)
Total Fat3.8 g (5%)
Carbs54.7 g (21%)
Sugars9.3 g (10%)
Protein18.9 g (38%)
Sodium152.4 mg (8%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 tspcoconut oil
1red onion
chopped fine, I used my food processor grater, lazy
0.33 lbshiitake mushroom
chopped fine, also grated with the food processor
1 Tblspcurry powder
1 tspturmeric
garlics
minced
1 bunchrainbow chard
sliced thin, including ribs
2carrots
sliced thin
1 cupyellow mung bean
split, or lentils, soaked overnight, rinsed & drained
1 ½ cupswater
Instructions
Step 1
With the Instant Pot on medium heat / sauté, melt 2 tsp coco oil, adding onions & mushrooms. Cook until onions are cooked down and transparent 5-7 minutes
Step 2
🍲Add garlic & curry/turmeric for an additional 2 minutes, careful not to burn garlic. Turn off sauté function
Step 3
🍲Add lentils, carrots, chard and water, stir to combine
Step 4
🍲Set IP to manual, 13 minutes on high pressure. Allow pressure to release naturally (or not, if you’re in a hurry 😂)
Step 5
🍲Serve with cauli rice, braised kale & garnish with EVOO, cilantro/mint + seedy chutney!
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