Quinoa Chickpea Cauliflower Curry Stew is hearty, delicious, and healthy, and can be made in the pressure cooker or slow cooker!
Who got a pressure cooker for Christmas?! Or maybe you’ve had one sitting in your cupboards for years and you’re just not sure what to do with it?
I’ve had my pressure cooker for over a year now (got it from my mother-in-law last Christmas!) and while I’ve been using it a TON, I wasn’t sure how many people are using a pressure cooker. As I’ve seen more and more InstaPot recipes pop up everywhere, I felt it was time to get it together and develop some new pressure cooker recipes!
Side note: I actually have the Fagor Multi-Cooker which is a pressure cooker/slow cooker/rice cooker and it is AH-MAZING. It’s somewhat life changing, actually.
In my opinion and experience with my pressure cooker, it can be used very similarly as the slow cooker would. It just cooks things a bajillion times faster. Like pot roast? 20 minutes. Apple sauce? 4 minutes. This Chickpea Cauliflower Quinoa Stew? 10 minutes. Craziness, right?
Here’s the somewhat misleading thing. The pressure cooker actually requires some time to build pressure and release it. SO while technically *yes* something may say it takes 10 minutes to cook, it’s a little closer to 20-25 minutes until it’s ready. Still pretty awesome, though.
And perfect for dishes like this Quinoa Chickpea Cauliflower Curry Stew.
This stew is super hearty, super delicious, and completely healthy. It’s perfect for those nights when you want something that is filling and comforting, but still on the healthy side. This is JUST THAT.
Full of healthy veggies. Full of filling quinoa. Full of delicious spices.
Topped with some plain yogurt and green onions and dinner is served!
- 1 head cauliflower chopped
- 1 butternut squash peeled and diced
- 1 white onion diced
- 1 red bell pepper de-seeded and diced
- 3 cloves garlic minced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 15 ounces tomato sauce
- 15 ounce can chickpeas drained
- 1 cup uncooked quinoa
- 4 cups vegetable broth
- 2 cups water
- plain yogurt for topping
- Combine all ingredients in pressure cooker or slow cooker.
For pressure cooker:
- Set to 10 minutes. Do slow release.
For slow cooker:
- Cook on low for 8 hours of high for 4 hours.
- Top with yogurt and enjoy!