A protein and veggie-packed meal that’s a treat for the taste buds as well as the eyes. A pressure cooker makes quick work of rendering the meat ultra-tender, but this dish could easily be prepared traditionally on the stovetop. Added bonus – the keiki (kids) love the vibrant green crepes, especially if you call them pancakes!
RECIPE BY MARK COCKCROFT
- 1 lb Venison Stew Meat
- 1 (14.5oz) Can Chickpeas
- 1 (14.5oz) Can Coconut Milk
- 4 Garlic Cloves, minced
- 1 Tbsp Freshly Grated Ginger
- 1 Onion, diced
- 2 cups diced (¾ inch cubes) butternut squash
- 2 Tbsp Tomato Paste
- 3 Cups (tightly packed) Baby Spinach
- 1 cup milk (whole or 2%)
- ¼ Cup Chopped Fresh Cilantro
- Juice from 1 Lime
- 2 Tbsp Garam Masala
- 1 tsp Ground Turmeric
- 1 tsp Ground Coriander
- 1 tsp fine salt, plus more as needed
- 1 Cup Self-Rising Flour (substitute 1 cup AP flour with 1-½ tsp baking powder and ¼ tsp salt)
- 1 Egg
- 3 Tbsp neutral oil
- Yogurt, chutney, tomato achaar, or another chile condiment for service
Set an Instant Pot (or similar countertop electric pressure cooker) to the sauté function and add 2 Tbsp of oil. Add the onion and the salt; cook, stirring often until softened, about 5 minutes.
Add the ginger and garlic, stirring often, for 1 minute. Then add the garam masala and turmeric, stirring often, for 1 minute.
Cancel the sauté function and add the tomato paste and the stew meat; mix well to combine.
Next add the chickpeas, coconut milk, and squash; mix well scraping up any browned bits on the bottom of the pan.
Securely attach the lid and make sure the vent is in the closed position. Set the function to high-pressure cooking for 22 minutes. When the timer is done allow the pressure to release naturally for 15 minutes.
Meanwhile, in a blender add spinach, flour, egg, milk, coriander, and a pinch of salt. Blend on high until spinach is completely incorporated and the mix is smooth.
When the stew has finished cooking and has begun the natural release process heat a large non-stick skillet over medium heat.
Add a touch of oil to the pan and brush to lightly coat the cooking surface. Pour in a thin layer of batter and swirl to evenly coat the bottom of the pan. Cook on one side only until the batter is no longer wet and the underside is lightly browned for about 2 minutes.
Remove to plate and keep warm. Repeat 3 more times to cook the remaining pancakes.
When the pressure has been released for 15 minutes carefully open the lid. Add the lime juice and cilantro and give the stew a gentle stir. Taste and adjust seasonings as needed.
Place a crepe on each plate and top with the stew. Serve with yogurt, chutney, and tomato achaar if desired.