Cooking Challenge #3 - Instant Pot Mushroom Masala
Saturday, March 30, 2019
Tonight's meal was a vegetarian curry which fulfilled two of my challenge meals at once, a vegetarian meal for John to recover from animal purines and a curry to use fresh spices. This curry did not use a home-made graham masala, but there were other spices mixed in to make it fresh and distinctive. It also used a puree of onion, fresh green chili, 5 cloves of garlic and an inch of fresh ginger so it was really flavourful.
I served it with rice and a salad of spring mix with Japanese green radish, grape tomatoes, cucumber, and broccoli sprouts which are supposed to be 100 times more nutritious than mature broccoli! I made the dressing which was just olive oil and an aged balsamic vinegar.
We rounded off the meal with our usual Greek yogurt topped with Italian wild strawberry liqueur for John and sugarfree strawberry syrup for me with a splash of pressurized whipped cream (23 calories for 3 Tbsp)
Both John and I agreed that it was really easy and fast but full of flavour and very low calorie so we will definitely be making it again.