½teaspoonssaltadjust the amount of salt if your vegetable broth contains salt
2medium size zucchini squashdiced
⅛teaspoonground black pepper
2tablespoonschopped cilantro leaves
1large ripe avocadosliced
1limecut into wedges
Heat pressure cooker (without cover) over high heat until hot. Add ½ tablespoon of oil and wait for approximately 10 seconds until the oil is hot. Add diced onion and stir. Saute the onion for approximately 1 minute until it becomes translucent. Add diced tomato and stir. Saute for 2-3 minutes until the tomato is soft.
Rinse the red lentils with running cold water and drain. Add the lentils into the pressure cooker and briefly stir to mix.
Add coconut milk, water, sambar curry, cumin powder, ¼ teaspoon of salt into the pressure cooker. Stir to mix. Cover the pressure cooker with lid and let it cook over high heat. Once the pressure is built up, reduce the heat to let the stew cook under low steady steam for 5 minutes.
While the stew is cooking, heat a skillet over high heat until smoky hot. Add the remaining oil and wait for approximately 10 seconds until the oil is hot. Add diced zucchini squash and saute until it is soft. Approximately 3 minutes. Season with salt and ground black pepper.
Remove the pressure cooker from heat and let the pressure drop on its own. Blend the stew to achieve a smooth texture.
Stir ⅔ of the sauted zucchini squash into the stew. Garnish the stew with cilantro, the remaining sauteed zucchini squash, cilantro, and paprika powder. Serve hot with lime wedges.
Zucchini Turmeric Red Lentil Stew https://lightorangebean.com/zucchini-turmeric-red-lentil-stew-7/