Instant Pot Black-Eyed Pea Curry with Potato and Cauliflower

1 cup Black Eyed Peas
1 cup rice, soaked

Overnight soak black-eyed peas in water.

Drain the soaked black-eyed peas, wash well, drain and set aside.

1 Tbsp Coconut Oil

1 Tsp Cumin Seeds

1 Cup Onion, Chopped

1 Tbsp Garlic, Chopped

1 Tsp Ginger, Chopped

mint leaves, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 cup eggplant, chopped

1 cup zucchini, chopped

1/2 Tsp turmeric Powder

1/2 Tsp ground Black Pepper

1 Tsp red Chili Powder 

1 tsp ground Coriander

1 and 1/2 TBSP sambar Powder 

3 and 1/2 tsp Salt

1 and 1/2 cup Tomatoes, Chopped

2 cups Cauliflower, Chopped

1 cup Potato, Chopped (1 large potato)

2 cups lacinato kale, chopped

4 Cups Water

Cilantro, To Garnish

4 Lemon Wedges (MUST, Lemon Juice enhances the taste of the curry)

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add cumin seeds and saute for few seconds, when cumin seeds starts to crackle, add onions, sauté for 5 minutes.

Add garlic, ginger and sauté for a minute.

Add mint and sauté.

Add tomatoes and all the spices and sauté till tomato softens.

Add all the veggies and sauté for few minutes.

Add soaked, drained black eyed peas, drained rice, water and mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 12 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, add cilantro.

Serve with Lemon Wedge. Lemon Juice is MUST. Lemon Juice enhances the taste of the curry.

Taste Note: Tastes AWESOME. All the cauliflower pieces got mashed, I didn't see any cauliflower in the curry.
Serves: 4
Yields: 10 Cups

Source: veganricha