Mixed Greens Curry

  

Yield: 6 servings 
Preparation Time: 15 minutes 
Cooking Time: 9 minutes 

Ingredients: 
- 3 tablespoons butter 
- 1 medium yellow onion, chopped 
- 4 garlic cloves, minced 
- 1 (2-inch) piece fresh ginger, minced 
- 1 teaspoon garam masala 
- 1 teaspoon ground cumin 
- 1 teaspoon ground coriander  
- ½ teaspoon red chili powder • ½ teaspoon ground turmeric 
- Salt and black pepper, to taste 
- 1 pound mustard leaves, rinsed 
- 1 pound fresh spinach, rinsed 
- 1/3 cup heavy cream 


Place the butter in the Instant Pot and select “Sauté.” Then add the onion, garlic, ginger, and spices and cook for about 2-3 minutes. 
2. Add greens and cook for about 2 minutes. 
3. Select “Cancel” and stir well. 
4. Secure the lid and place the pressure valve to the “Seal” position. 
5. Select “Manual” and cook under “High Pressure” for about 4 minutes.  
6. Select “Cancel” and carefully do a “Natural” release. 
7. Remove the lid and stir in the cream. 
8. With an immersion blender, blend the mixture until smooth. 
9. Serve immediately. 

Nutrition Information per Serving:  
Calories: 125 
Fat: 8.9 grams 
Carbohydrates: 9 grams  
Protein: 4.9 grams