20 Insulin Resistance Recipes for Dinner
Equipment
- 1 pressure cooker
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 lb mushrooms sliced
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 tablespoon curry powder
- ¼ teaspoon chili powder
- 1 ½ cups tomato sauce
- 2 tablespoon tomato puree or paste
- ¾ cup full-fat coconut milk
- ¼ cup vegetable stock or broth
- 1 lime juiced
- 2 tablespoon chopped cilantro
Instructions
- Press the sauté function and let it heat for about 5 minutes. Pour the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
- Then stir in both the curry powder and chili powder, the tomato sauce and puree, coconut milk, and stock.
- Cancel the sauté function, lock the lid, turn the valve, and set on manual high pressure for 3 minutes. If you have a pressure cooker, you may press the stew button and then manually set for 3 minutes. Do a quick release.
- Then stir in the lime juice and serve with the cilantro on top.
Recipe Video
Recipe Notes
- Heat a nonstick pot or Dutch pan over medium heat, add the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
- Then stir in both the curry powder and chili powder, the tomato sauce and purée, coconut milk, and stock.
- Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium-low, cover, and let it simmer for about 10 minutes. Stir in lime juice and serve with the cilantro on top.
- Store mushroom curry in an airtight container in the fridge for up to 4 days.
- You may freeze it for up to 2 months but be aware that once thawed it becomes a bit watery. One thing that you can do to fix it, it is to reheat, uncovered, over low heat, and let the sauce reduce a little bit. Then stir well a few spoonfuls of either coconut cream or yogurt. They have a thick consistency and will make the curry creamy again.
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.