CSA Layered Indian Dinner from Kathy Hester’s, The Ultimate Vegan Cookbook For Your Instant Pot. One pot. Hands off. Done all at the same time. So easy. Get the recipe, plus a full review of the book below.
I’m so excited about today’s post! I’ve got a review of Kathy Hester’s new cookbook, The Ultimate Vegan Cookbook For Your Instant Pot. I’m going to tell you why you need to get an Instant Pot if you don’t already have one. And, best of all, I get to share with you Kathy’s amazing recipe for this CSA Layered Indian Dinner – you won’t believe how easy it is!
Layered Meals in Your Instant Pot
Before receiving Kathy’s cookbook, I had no idea layered meals were even a possibility. You see three distinct “layers” in the dish above – rice, root vegetables, and dal. These were all cooked in the same pot and the same time! This seriously blew my mind. This Indian Dinner is the ultimate “set it and forget it” meal.
I love the flavors of Indian cooking. So fragrant and warm. The day I made this dish, my son came home from school and said, “Can I have some of whatever I smell? It smells good!” Indeed, the house smelled amazing!
This Indian dinner was surprisingly easy to make. Indian food usually calls for lots of spices and this dish is no different. However, if you follow my blog regularly, you likely have most of these spices in your spice rack already (or you should!). The only curveball is curry leaves, but that’s an optional ingredient.
You layer all the ingredients, 2 of them in separate containers, inside the Instant Pot! This was new to me and I was skeptical, but it worked brilliantly! Everything was done at the same time, perfectly cooked.
Why You Need an Instant Pot
- It has 7 different functions: pressure cooker, slow cooker, rice cooker, sauté/browning, yogurt maker, steamer, and warmer!
- Save space and throw away (or sell!) your other small appliances – you only need this one!
- Meals done in half the time!
- No soaking needed to cook dried beans!
- Fully programmable – dinner ready when you are!
- You can bake in it!
- Easy clean up – removable inner pot!
The Ultimate Vegan Cookbook For Your Instant Pot by Kathy Hester
If you have an Instant Pot, you need this cookbook! So much variety. So many tips and tricks. Kathy walks you through all in the ins and outs of your Instant Pot, including care instructions, cooking methods, presets, troubleshooting, and even what Kathy calls “Ninja Instant Pot Tricks” – you won’t find these in your manual!
In addition to the Introduction Chapter, there are 8 recipe chapters. Let’s take a look inside.
Five Recipes to Start You Out: The Best Not-Refried Beans; Pear Cardamom Steel-Cut Oats for Two; Super Easy Weeknight One-Pot Pasta
Quick and Easy Homemade Staples to Save You Money: No-Effort Soy Yogurt; Instant Pot Vegetable Bouillon; DIY Andouille Seitan Sausage
Bean and Lentil Recipes That Cook in Half the Time: Tomatillo-Poblano White Beans; Kidney Bean Etouffée; Black Bean Quinoa Burgers
Fun and Delicious Way to Add in More Whole Grains: Perfect Kamut (and Other Long-Cooking Grains); Vegan Sushi Bowl; Whole-Grain Cornbread
Eat Your Vegetables: Easy and Elegant Plant-Based Fare: Whole Spaghetti Squash; Not-Baked Potatoes; Vegan Cauliflower Queso
Fast and Comforting One-Pot Meals: Mushroom and Butternut Squash Chili Bean Soup; Welcome Spring Pea and Asparagus Risotto; Winter One-Pot Lentils and Rice
Cook It All at the Same Time: Layered Meals with Sides: One-Pot Burrito Bowls; Cheesy Potato Pierogies (Polish Dumplings); Southern Breakfast
Decadent and Healthy Desserts: Salted Date Caramel Tapioca Pudding; Holiday Orange Spice Cake; Spiced Oat-Stuffed Apples
Which are you most excited to try first?
CSA Layered Indian Dinner
I hope you guys love this Instant Pot Indian Dinner as much as we do! If you try it, please come back and leave me a comment below with a star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Don’t forget to order a copy of The Ultimate Vegan Cookbook For Your Instant Pot and start enjoying fuss free meals ready in an instant!
- 2 cups (490g) diced turnip (beet, potato or other root vegetable_
- 1 tbsp (15mL) water
- 1 tbsp (6g) finely shredded coconut
- 1 tsp crumbled curry leaves (dry or fresh) (optional)
- ½ tsp grated ginger
- ¼ tsp minced garlic
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp garam masala
- 1/8 tsp chili powder
- 1/8 tsp fennel seeds
- 1 cup (185g) brown basmati rice
- 1 1/4 cups (295mL) water
- Salt (to taste)
- For the yellow dal layer, add all the yellow dal ingredients directly to the Instant Pot liner, mix well, and add the rack on top of that.
- For the curried vegetable layer, add all the curried root vegetable ingredients to a short Pyrex container and toss. Place on the rack above the dal. (If you need to, you can wrap this layer in foil if you can’t fit two Pyrex containers above the dal.)
- For the rice layer, combine the rice and water together in a short Pyrex container and place, uncovered, on top of the root veggie layer.
- Cook on high pressure for 40 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
- Before serving, taste each component and add salt to taste.
Kathy recommends 3-cup rectangular Pyrex containers (or similar) for the layers. Notes from the Veggie Inspired kitchen: For the Root Vegetable Layer, I used part russet potatoes and part beets. *Recipe reprinted with permission from Kathy Hester and Page Street Publishing