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Pressure Cooker Quinoa Chickpea Cauliflower Curry Stew

Author: Taylor Ellingson

Ingredients

  • 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
  • ½ 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

Instructions

  • 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!