Cauliflower Potato Curry in the Instant Pot

Got recipe from Monkey and Me.

Was pretty loyal to the recipe except added garbanzo beans and bell pepper instead of carrots  Served with basmati rice and naan.  Very carb heavy.  

Got 7 meals out of it

Ingredients:
-1 yellow onion, diced

-1 small serrano pepper, diced

-2 TBSP minced garlic

-2 tsp fresh minced ginger

-1 lb cauliflower florets (1 head)

-4 cups unpeeled potatoes (about 6 potatoes), cut into small cubes

-1 can of garbanzo beans, drained and rinsed

-1 red bell pepper, diced

-1 can diced tomatoes, pureed

-1 cup of vegetable broth (could add a lil more)

-1 cup lite coconut milk (used half can of regular coconut milk because subbed at store)

Spice/herb ingredients:

-1 tsp garlic powder

-1 tsp onion powder

-2 TBSP dried minced onion flakes

-1 TBSP + 1 tsp curry powder

-1 tsp garam masala

-1 tsp sea salt

-1/4 tsp cayenne pepper (didn't measure and added too much and was too spicy)

Directions:

1. Mix spice ingredients, set aside

2. Cut veggies and set aside

3. Saute onion & serrano peppers in Instant Pot for 3-5 min until soften

4. Add garlic and ginger for 1 min

5. Added spice mix (but would consider adding LAST)

6. Add cauliflower florets & potatoes for 1 min

7. Add garbanzo beans, bell peppers, pureed tomatoes, vegetable broth

8. Press CANCEL, then Manual Pressure HIGH, and cook for 5 min (did 7 min because I added more veggies, but was overcooked a little)

9. Allow to sit for 4 min, then do quick release.  Unplug Instant Pot

10. Add coconut milk

11. Stir

Very tasty in my opinion.  Added too much cayenne pepper and Eric likes to add fresh jalapenos.  Felt like too much work to add cilantro.  Next time could try with meat, but works well as a meatless dish.

*Indian

Breakfast sausage

Tried to make one with apples and rosemary in it (recipe from Rooted in Healing), but couldn't even taste the grated apples in it.  

Just wanted to put this out that I can't use 99% lean ground turkey because waaaay too dry.  Maybe egg and breadcrumbs/panko are what make it juicier? Will have to experiment with recipes to find a good one, although Eric is the king of breakfast sausage.

*Breakfast

Hash browns

Mainly from Chef John at allrecipes.com
I had to make these fresh every day for 3 days over the Labor Day Weekend. (I can't cook on weekdays when I work.) So I adjusted a little bit each time. The first time I cooked in the cast iron skillet, and then transferred to oven, and then broiler.  Wasn't as good as just cooking on the stovetop with nonstick pan, although it takes more work (slaving over a stove).  I used a 5 lb bag of russet potatoes and divided the potatoes by 3 to make serving size.

Ingredients:
-Russet potatoes 
-Clarified butter or olive oil (I used butter because I thought it would taste more breakfast-y)

-Garlic - cuisinarted
-salt, pepper, more garlic powder, onion powder, +/- cayenne pepper

Potato prep directions:
1. Peel potatoes
2. Grate potatoes in a bowl with water + ice

3. Empty water out a few times to get starch out (put strainer in sink)

4. Let potatoes soak in fridge for a few hours or overnight

5. Strain potatoes in strainer

6. Put potatoes in cheesecloth and squeeze water out (Eric did this for me)

7. Put potatoes back in bowl and mix with seasonings

Cooking hash brown directions:

1. Cook butter and garlic for a minute

2. Add potatoes

3. Let cook and flip occasionally until crispy brown

I served with chopped bell peppers and onions and bad sausage I tried to make.  Eric said it was best when everything was mixed in and not separated.

*Breakfast

*Sides