Triple Bean Masala Curry and Tofu Cream

I am dipping my toes in Indian cuisine again, and I feeling better than my past attempts. The masala is much more complex than I have tried before. I learned a lot about spices and what I enjoy, so I really increased the flavors in this curry. I hope you enjoy, and please let me know how I can improve!

Note: this recipe uses an Instant Pot pressure cooker. If you do not have one, a large pot of the stove will work well. Adjust water measurements and cooking times so beans are cooked through.

Ingredients

Whole Spices

• 1 tsp. cumin seeds, whole
• 1 tsp. coriander seeds, whole
• 1 tsp. fennel seeds, whole
• 1 tsp. mustard seeds, whole

Ground Spices

• ½ tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. ground ginger
• ½ tsp. garam masala
• 1 tsp. yellow curry powder
• Turmeric for color
• ½ tsp. fenugreek leaves
• Salt and pepper to taste

Curry

• 1 Tbsp. high-heat oil (I used a sunflower coconut blend)
• 1 onion, chopped
• 2-4 cloves garlic, minced
• 1 jalapeño, minced
• 1-2 thumbs ginger, minced
• 1 Tbsp. tomato paste
• 4-6 Campari tomatoes, chopped
• 1 cup lentils, rinsed and soaked
• 4 cups water
• 1 14 oz. can chickpeas, rinsed
• Green onion, diced (garnish)
• Cilantro, chopped (garnish)
• Nigella seeds (garnish)

Method

1. In an Instant Pot, heat the oil for about one minute
2. Add the whole spices and fry until fragrant and nutty
3. Add the onion, garlic, jalapeno, and ginger to sauté
4. Once the vegetables are soft, add the tomato paste and ground spices
5. After 2-3 minutes, add the tomatoes
6. Stir to incorporate
7. Once the tomatoes are soft, add in lentils, water, and salt to taste
8. Add lid to pressure cooker and cook on “Manual” for 15 minutes
9. Once cooked, allow pressure cooker to depressurize
10. Blend curry with immersion blender
11. Add chickpeas whole to curry
12. Garnish with green onion, cilantro, and nigella seeds
13. Serve with tofu cream, bread, or rice
14. Enjoy