When I cook, I try not to speed any process, until now, with my new friend pressure cooker😍
I made the green curry with half of the time it took usually, and almost all the vitamins are still alive! Yeah!
Cook some black rice and feel the power it gives you inside and out! You can find the best pressure cooker here
Add 6 cups of water in a pressure cooker with the chickpeas, and bring to boil. It will take 20 minutes with pressure cooker and double the time with a normal pot.
Then add the drained mung beans and cook uncovered for 15 minutes.
Heat another pot over medium heat and add the oil and onions, cook until the onions softens.
Add the garlic, ginger, turmeric, coriander and garam masala.
Add the chili, tomato paste and salt.
Add the chopped tomatoes and turn the heat low.
Now check the legumes. When ready, take 1 cup of the cooking liquid and transfer to a blender with half of the spinach. Blend until smooth.
Drain the cooked legumes.
Returning to the pot with onions, add the legumes, blended spinach and coconut milk.
Return the heat to medium-high, heat it up and add the remaining spinach.Add a splash of lemon and serve with black rice