Directions Use Sauté to soften onion; add garlic, ginger and curry powder. Add tomatoes, broth, chickpeas and cauliflower. Cook at High Pressure 4 minutes and quick-release carefully. Stir in spinach and coconut milk until wilted and warm. Inspired by Shared Food Patterns
Blue Zone Connection The combination of chickpeas, cauliflower, spinach and tomatoes keeps this recipe centered on whole and minimally processed plant foods. That approach is consistent with the plant-forward eating pattern associated with Loma Linda. This is a modern Blue Zone–inspired recipe, not a traditional Loma Linda dish.
Helpful Notes Allow a short natural pressure release to reduce splattering when the valve opens. Stir in leafy greens after pressure cooking so they retain color and texture. Estimated Nutrition Per serving
Calories 300
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 360 mg
Total Carbohydrate 47 g
Dietary Fiber 12 g
Total Sugars 9 g
Protein 13 g Notable vitamins & minerals: Iron · Potassium · Folate · Vitamin A
Estimated per serving from the printed ingredients and stated yield. Values vary with ingredient size and brand. Optional ingredients and accompaniments are excluded.
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