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|By :Carole Nelson Brown|
|Browse Category||Soups, Stews & Broths|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Coconut Milk, Curry Paste, Lentils|
|Prep Time||15 minutes|
|Cook Time||30 minutes|
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
Delicious! I doubled the recipe and it worked perfectly in a 6 quart instant pot. The only modification I made was to cut the coconut milk in half as I didnt want so much fat in the soup. It made 16 cups. Each cup had 150 calories
6 gms fat
17.7 grams carbs
6.4 gms protein
This is delicious. Next time I make it I will add a bit more curry for more kick.
I omitted the spaghetti squash and added carrots. Also did not puree it and it was the perfect texture.