• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

CSA Layered Indian Dinner from The Ultimate Vegan Cookbook for Your Instant Pot

January 11, 2017 By Dianne 14 Comments

  • Share
  • Tweet

CSA Layered Indian Dinner >> Dianne's Vegan Kitchen

Break out your Instant Pot and make Kathy Hester’s CSA Layered Indian Dinner. This recipe comes together in no time – just mix the ingredients together, set it, and forget it. Dinner is that easy! 

Knowing he can never go wrong with a shiny new kitchen gadget, Dennis bought me an Instant Pot for Valentine’s day in 2015. I excitedly pulled it out of the box and touched all of the buttons, and then left it neglected on my kitchen counter for the better part of a year, not knowing quite what to do with it. I had no idea how to cook with it or if I’d blow up my kitchen when I tried. I finally broke down and watched some YouTube videos, and then I started cooking.

Shortly after I started my foray into Instant Pot cooking, Kathy Hester announced that she was working a vegan Instant Pot cookbook, and she said she needed testers. I signed up, because I wanted more recipes to add to my pressure-cooking arsenal.

The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time by Kathy Hester just hit bookshelves this week, but because I was a recipe tester, I’ve already made quite a lot of the recipes. This book is a must-have for anyone who has an Instant Pot!

For Instant Pot newbies, Kathy starts the book with the ins and outs of pressure-cooking. She explains how to use an Instant Pot, and well as how to care for it, and what all of those buttons on the front actually do. At the back of the book, she also shares some of her favorite accessories along with pressure-cooking resources. The book also contains handy charts for pressure-cooking beans and grains.

CSA Layered Indian Dinner >> Dianne's Vegan KitchenThe recipes in The Ultimate Vegan Cookbook for Your Instant Pot cover the gamut of everything you could possibly need a day – breakfast, lunch, dinner, dessert, and even DIY staples. You’ll find comforting soups and stews, vegetable side dishes, pasta dishes, tamales, bean burgers, and even cakes. I didn’t know it was possible to make cake in an Instant Pot, but the Zucchini Lemon Spelt Snack Cake cooked up light and fluffy, and it didn’t require turning the oven on, which was a plus in the hot summer weather.

While recipe testing, I became a big fan of Kathy’s layered dinners – meal components layered in the Instant Pot so that everything for your meal is ready at the same time. I had no idea that this was even a possibility! You can just set the Instant Pot, and do something else while dinner cooks. The One-Pot Burrito Bowls, Southern Breakfast, and CSA Layered Indian Dinner were among my favorite recipes from the book.

If you have an Instant Pot you need to add The Ultimate Vegan Cookbook for Your Instant Pot to your cookbook collection!

CSA Layered Indian Dinner >> Dianne's Vegan Kitchen

CSA Layered Indian Dinner >> Dianne's Vegan Kitchen
Print

CSA Layered Indian Dinner

Yields 4 servings
Author Kathy Hester

Ingredients

YELLOW DAL LAYER

  • 2 cups 475 ml water
  • ½ cup 96 g yellow split peas, moong dal, red lentils or combination
  • 2 tsp 8 g grated ginger
  • 1 tsp minced garlic
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • ¼ tsp chili powder
  • ⅛ tsp ground coriander

CURRIED ROOT VEGETABLE LAYER

  • 2 cups 490 g diced turnip, beet potato or other root vegetable
  • 1 tbsp 15 ml water
  • 1 tbsp 6 g finely shredded coconut
  • 1 tsp crumbled curry leaves dry or fresh (optional)
  • ½ tsp grated ginger
  • ¼ tsp minced garlic
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground turmeric
  • ¼ tsp garam masala
  • ⅛ tsp chili powder
  • ⅛ tsp fennel seeds

RICE LAYER

  • 1 cup 185 g brown basmati rice
  • 1¼ cups 295 ml water

BEFORE SERVING

  • Salt to taste

Instructions

  1. For the yellow dal layer, add all the yellow dal ingredients directly to the Instant Pot liner, mix well, and add the rack on top of that.
  2. For the curried vegetable layer, add all the curried root vegetable ingredients to a short Pyrex container and toss. Place on the rack above the dal. (If you need to, you can wrap this layer in foil if you can’t fit two Pyrex containers above the dal.)
  3. For the rice layer, combine the rice and water together in a short Pyrex container and place, uncovered, on top of the root veggie layer.
  4. Cook on high pressure for 40 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
  5. Before serving, taste each component and add salt to taste.

Recipe Notes

From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester. Printed with permission from Page St. Publishing.

OLYMPUS DIGITAL CAMERA

Filed Under: Vegan Main Dish Recipes, Vegan Recipes Tagged With: beets, dal, gluten free, Kathy Hester, lentils, plant-based, potatoes, rice, The Ultimate Vegan Cookbook for Your Instant Pot, Vegan, vegan cookbook, vegan food, Vegan Indian Food, vegan recipe, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Vegan Chocolate Shake from 40 Days of Green Smoothies
Next Post: Vegan Kale and Sweet Potato Pizza »

Reader Interactions

   

Comments

  1. Becky Striepe says

    January 12, 2017 at 10:57 AM

    This is so awesome. I haven’t experimented with layered dishes in the IP, and I think this recipe should be my foray into that method!

    Reply
    • Dianne says

      January 13, 2017 at 9:32 AM

      I didn’t realize it was something you could do, before I tried Kathy’s recipes. It’s great for busy weeknights!

      Reply
  2. Mary Ellen - VNutrition says

    January 12, 2017 at 11:17 AM

    This looks great! I totally need to get an instapot and get Kathy’s book!

    Reply
    • Dianne says

      January 13, 2017 at 9:31 AM

      You do!

      Reply
  3. Colleen says

    January 13, 2017 at 10:19 AM

    What rack do you put above the dal layer? Thanks!

    Reply
    • Dianne says

      January 13, 2017 at 4:45 PM

      I use the wire rack that came with my Instant Pot.

      Reply
  4. Jenn says

    January 13, 2017 at 3:51 PM

    My book should be arriving this week and I can’t wait! This recipe is first on my list!! Sounds so good and I’m so intrigued by layering everything. How easy!

    Reply
    • Dianne says

      January 13, 2017 at 4:46 PM

      I hope you enjoy it!

      Reply
  5. Amy Katz from Veggies Save The Day says

    January 14, 2017 at 9:59 PM

    I am so excited to try this recipe! I’ve never tried layering food in my IP. What a great idea!

    Reply
    • Dianne says

      January 15, 2017 at 12:38 PM

      It is a great idea! I hope you enjoy it!

      Reply

Trackbacks

  1. Smoky Pecan Brussels Sprouts in the Instant Pot - Glue & Glitter says:
    January 11, 2017 at 10:01 AM

    […] CSA Layered Indian Dinner at Dianne’s Vegan Kitchen […]

    Reply
  2. Winter One Pot Lentils & Rice + Ultimate Vegan Instant Pot Cookbook review | the taste space says:
    January 21, 2017 at 8:56 AM

    […] Steamed Dumplings Indo-Chinese Corn Soup CSA Layered Indian Dinner Tomatillo-Poblano White Beans Smoky Pecan Brussels […]

    Reply
  3. The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester - Chic Vegan says:
    January 27, 2017 at 6:20 AM

    […] Notes From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester. Printed with permission from Page St. Publishing. 3.5.3226 Review reprinted with permission from Dianne’s Vegan Kitchen. […]

    Reply
  4. Indo-Chinese Corn Soup (Instant Pot) - Veggies Save The Day says:
    February 5, 2017 at 7:57 PM

    […] CSA Layered Indian Dinner […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

Eating Vegan

Now Available!

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more