Instant Pot Madras Lentils

• 1 yellow onion, diced
• 1 tsp minced garlic
• 1 Tbsp oil
• 2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/2 tsp curry
• 3 cups water
• 1 can diced tomatoes
• 1 cup dried lentils
• 1/3 cup dried kidney beans

Cashew cream (optional)

• 1/2 cup raw cashews
• 1/2 cup water

Add onion, garlic and oil to the instant pot and sauté until onions are browned. Add spiced and continue cooking for one minute. Add remaining ingredients then pressure cook for 40 minutes.

To make cashew cream, blend cashews and water together until smooth. Stir cashew cream into the lentil dish once done. 

Serve alone as a stew or alongside rice or quinoa as a curry. 

Zucchini Bread

Bread

• 200 grams sugar
• 1 egg
• 1/4 cup oil
• 1 tsp vanilla
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 200 grams all purpose flour
• 175 grams (1 medium) zucchini, grated 

Crumble Topping

• 15 g. brown sugar
• 10 g. white sugar
• 20 g. all purpose flour
• 20 g. oats
• 1 Tbsp butter, sliced

Whisk all ingredients together in a large bowl. Mix together crumble ingredients in a separate bowl. Transfer bread mixture to a loaf pan and top with crumble topping. Bake at 350 degrees for 60 minutes.