Vegan Brussels Sprout and Butternut Squash Curry over Instant Pot Wheat Berries

I’m always trying to brainstorm new ways to make eating healthy easier.  Some people think that adding more veggies in to your meals takes too much time. But there are lots of options to make vegetable cooking quick and easy. Today, I’m bringing you a recipe that’s sponsored by Mann’s Fresh Vegetables.

They make great shortcuts like pre-cut butternut squash that I used in today’s recipe, zig zag cuts of butternut that’s perfect for cooking in your air fryer, and many other great choices.

Please note that this post is sponsored by Mann’s Fresh Vegetables, the makers of Culinary Cuts, Veggie Slaw Blends, and Nourish Bowls. You can find them in most grocery stores and you can locate the closest one to you here.

The shortcut for my Brussel sprout and butternut squash curry is using pre-cut butternut squash, which saved a ton of prep time. I love winter squash, but sometimes breaking one down scares people away from cooking with them. It’s also easy adding in more long cooking whole grains like wheat berries when you can just use your Instant Pot!

Though I used the whole Brussel sprouts in this recipe, I love Mann’s shredded version for my favorite stir-fry with pecans, liquid smoke, and some maple syrup. They have turned many people into Brussel sprout fans!

This sauce gets made in a flash right in your blender and then you add it to the sautéed onion and butternut squash. Then you simmer until the squash softens up. Then add in the Brussel sprouts and cook for another few minutes until the Brussels are tender.

All in all Mann’sFresh Vegetables really makes this mild curry stew super easy and they can help you take a few short cuts in some of your favorite recipes too.

Let me know if you’re one of the millions that have Instant Pots in their homes too. I know it helps make my life a lot easier. If you don’t have one you can soak the wheat berries overnight and cook on the stove. You can also cook them in your slow cooker while you’re away at work or overnight.

5 from 1 vote

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Instant Pot Cumin Turmeric Wheat Berry Pilaf

Course Side Dish

Cuisine American

Keyword grain, side dish

Cook Time 30 minutes

Total Time 30 minutes

Servings 6 servings

Calories 201 kcal

Author Kathy Hester

Ingredients

• 1 tablespoon oil or water saute to make oil free
• 1/2 cup minced onion
• 3 teaspoons cumin seeds or about 1 1/2 teaspoons ground cumin
• 1 teaspoon coriander seeds or about 1/2 teaspoons ground coriander
• 3 cloves garlic minced
• 1 1/2 teaspoons ground turmeric
• 1 1/2 cups wheat berries rinsed
• 3 cups water
• salt to taste

Instructions

1. Turn your IP on saute and heat oil or water. Once warm add the minced onion and saute until translucent. Stir in the cumin, coriander, garlic, and turmeric and saute until they become fragrant, about 1 to 2 minutes.
2. Add the wheat berries and toast for another 1 to 2 minutes. Add the water, turn the IP off to stop the saute function and then turn back on to manual, high pressure. Cook for 30 minutes on high pressure and let the pressure release naturally.