Instant Pot Saffron Lemon Rice

Ingredients

2 cups Basmati Rice
3 cups water
pinch of salt
pinch of saffron threads
1 T lemon juice

Directions

Add all ingredients to the Instant Pot
and push the Rice button. Done!

Butternut Squash Curry

 

Ingredients
2 T  coconut oil
2 onions, finely chopped

    "Spice Mix"
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp chili powder

2-3 tsp Vindaloo curry powder (or other curry powder)

1 medium butternut squash, peeled, seeded and cubed
1 bell pepper, chopped

1 carrot, chopped

2 cups riced cauliflower
1 can of tomato sauce
1 can of coconut milk
1 tsp salt (add more if needed)
1 cup frozen green peas
2 T fresh cilantro, chopped
1 T lime juice

Directions 
1.  Heat the oil in  large pan over medium heat and cook the onions for 10 minutes, stirring occasionally.
2.  Add the "Spice Mix" and cook stirring for 1 minute.
3.  Add the squash and other veggies and stir to coat with the spice mixture.
4.  Add the tomato sauce, coconut milk, salt and bring to a boil and cover with a lid.
5.  Reduce the heat to medium or low and simmer, covered, for 20 minutes, stirring occasionally while the curry simmers cook the rice. Add the peas to the curry and simmer uncovered for 5 minutes. Remove from the heat and stir in the cilantro and lemon juice. Or add cilantro and lemon juice when you serve.
6.  Serve on a bed of Saffron Lemon Rice. 

**Substitute other or add vegetables or meats.