The other day, I found the most divine recipe that was absolutely perfect for a dinner party I was having. It was a gorgeous cardamom curried eggplant stew that even got the attention of my husband. I studied the recipe, then looked at all 1,432 steps involved in making it.
Kudos to those people who can labor for hours to produce a meal. I am not one of them. I prefer to prepare my food fast, tasty and healthy. So needless to say, this 2 hour labor intense stew was just not going to happen. (Sorry hubs.)
I took out my secret weapon, the electric pressure cooker (If you don't have one, seriously consider saving your life with one) and created a very FastBeets Approved version. It took all of ten minutes to prep and another 10 minutes to cook. Leaving me with ample time to do the much harder work, like set a gorgeous table.
The best part is that if you didn't know any better you would have seriously thought I was in the kitchen forever.
- 1 -2 teaspoons cardamom powder
- 2 teaspoons curry powder of choice
- 1 onion
- 1-2 tablespoons coconut oil
- 1 tablespoon liquid aminos (can substitute salt to taste)
- 1-2 eggplants chopped into squares
- 1/5 a butternut squash chopped into squares
- Any other veggie of choice (optional)
- 2 15oz cans of organic, bpa-free chickpeas
- 1 can of organic, bpa-free, coconut milk
- 1 can of organic, bpa-free of diced tomatoes
- Set a pressure cooker to the sear/sautè setting. Add coconut oil and spices, toast for 10 second. Then drop in diced onions and liquid aminos. Sautè until onions are done.
- Add chopped eggplant and mix with seasonings for 2-3 minutes.
- Add the rest of the ingredients and close pressure cooker.
- Cook on pressure cooker setting for 10 minutes.
- Open, taste, add any additional salt or seasoning if necessary.
- Serve with quinoa, brown rice, or as is.
Thanks for making this! I would love it see how it turns out. Snap a pic and tag me on Instagram @fastbeets so I can see! Any questions on it? Message me on Snapchat.