Name: Instant Pot Kidney Beans Curry with Spinach and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 1/2 cups dry kidney beans or rajma; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tbsp grated ginger; 2 tbsp vegan yogurt (I use cashew yogurt, but if you want to make this nut-free, use coconut or any other nut-free yogurt); 1 heaping tsp coriander powder; 1/2 tsp turmeric; 1/2 to 1 tsp cayenne or any powdered red chili pepper; 2 tbsp rajma masala powder or garam masala powder; Puree of 2 medium tomatoes; 1 small bunch spinach, about 5 cups; 4 medium yellow or red potatoes; Salt to taste; 2 tbsp chopped coriander leaves or cilantro for garnish; Slices of lemon