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.
Instant Pot Cumin Turmeric Wheat Berry Pilaf
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
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.
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.
Brussel Sprout and Butternut Squash Creamy Curry
Ingredients
- 1 tablespoon oil or use water saute to make oil-free
- 1 cup minced onion
- 1 (20 ounce) bag Mann’s Family Favorites cut butternut squash (about 4 cups)
- 1 (12 ounce) bag Mann’s Family Favorites whole Brussel sprouts, quartered (about 3 cups)
Easy Blender Curry Sauce
Instructions
Heat the oil (or water) in a large soup pan that has a lid. (You will use it later.) Once hot add the onions and saute until translucent.
While the onions cook, make the blender sauce. Add the diced tomatoes, water, cashews, ginger, garlic, garam masala, coriander, cumin, turmeric, and salt (if using). Blend until smooth. You may have to scrape down the sides of the blender a few times to make sure it's silky smooth.
Once the onion is translucent turn the heat to medium high and add in the butternut squash and the sauce. Once the sauce begins to simmer, cover and turn the heat to medium low. Cook for 20 t 30 minutes or until you can pierce the squash with a fork. You can add more water if the sauce gets too thick.
Add in the quartered Brussel sprouts and cook for 10 minutes or until the sprouts are tender.
Serve over Instant Pot Wheat Berries, steamed rice, or grain of your choice.
Cooking in Your IP Instructions:
Heat the oil (or water) in your Instant Pot. Once hot add the onions and saute until translucent.
While the onions cook, make the blender sauce. *Add an additional 1/2 cup water to make the IP version* Add the diced tomatoes, water, cashews, ginger, garlic, garam masala, coriander, cumin, turmeric, and salt (if using). Blend until smooth. You may have to scrape down the sides of the blender a few times to make sure it's silky smooth.
Once the onion is translucent press cancel on your Instant Pot panel and add in the sauce, butternut squash, and Brussel sprouts. Cook on high pressure for 10 minutes and carefully release the pressure naturally.
Serve over Instant Pot Wheat Berries, steamed rice, or grain of your choice.
Recipe Notes
If you are making this with the Instant Pot Wheat Berries, start the wheat berries first and they should be ready to go once the curry is done.
Tracey says
Looks delicious! When I tried to print the recipe, it says page not found?
Kathy Hester says
That should be all fixed now!
Tracey says
Thank you!