Instant Pot Vegetable Curry with Coconut Milk

Experience the rich and aromatic flavors of our Instant Pot Vegetable Curry with Coconut Milk, a comforting dish that’s sure to warm your soul. This vibrant curry features a medley of colorful vegetables simmered in a creamy coconut milk sauce, infused with fragrant spices and herbs. With the convenience of the Instant Pot, you can enjoy this wholesome and flavorful curry in a fraction of the time, making it perfect for busy weeknights or whenever you crave a nourishing meal.

Our Instant Pot Vegetable Curry with Coconut Milk offers a tantalizing blend of flavors and textures that’s sure to delight your taste buds. The creamy coconut milk provides a luscious base for the curry, while the combination of spices such as curry powder, turmeric, and cumin adds warmth and depth of flavor. The tender vegetables, including potatoes, carrots, bell peppers, and peas, soak up the delicious sauce, creating a hearty and satisfying dish that’s perfect served over rice or with naan bread.

Indulge in our Instant Pot Vegetable Curry with Coconut Milk knowing that you’re enjoying a nutritious and wholesome meal. Packed with vitamins, minerals, and fiber from the vegetables, and healthy fats from the coconut milk, this curry provides a well-rounded and balanced nutrition. By using the Instant Pot, you’ll lock in the nutrients and flavors of the ingredients, resulting in a delicious and nourishing dish that’s perfect for any occasion.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup frozen peas
• 1 (13.5-ounce) can coconut milk
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, for serving

Instructions:

1. Turn on the Instant Pot and select the “Saute” function. Heat the coconut oil in the pot.
2. Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes, or until the onion is translucent and fragrant.
3. Stir in the curry powder, turmeric, cumin, coriander, and red pepper flakes (if using). Cook for an additional 1-2 minutes, stirring constantly, until the spices are toasted and aromatic.
4. Add the diced potatoes, carrots, bell peppers, and frozen peas to the pot. Stir to combine with the spices.
5. Pour in the coconut milk, vegetable broth, and tomato paste. Stir well to combine, making sure the tomato paste is evenly distributed.
6. Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes.
7. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to the “Venting” position to release any remaining pressure.
8. Carefully remove the lid and stir the curry. Taste and adjust the seasoning with salt and pepper, if needed.
9. Serve the Instant Pot Vegetable Curry hot, garnished with chopped fresh cilantro, and accompanied by cooked rice or naan bread.

Prep Time, Cook Time, Number of Portions, Calories: Enjoy the convenience of our Instant Pot Vegetable Curry with Coconut Milk, requiring just 10 minutes of prep time and 15 minutes of cooking time. This recipe yields approximately 4 servings, making it perfect for sharing or enjoying as leftovers. Each serving contains approximately 250-300 calories, depending on the portion size and choice of ingredients.

Potential Upgrades and Substitutes: Customize our Instant Pot Vegetable Curry with Coconut Milk to suit your taste preferences or dietary needs. You can add additional vegetables such as cauliflower, broccoli, or spinach for added flavor and nutrition. For a protein boost, you can add chickpeas, tofu, or cooked lentils to the curry. Feel free to adjust the spiciness by adding more or less curry powder, or by incorporating chili flakes or fresh chili peppers for extra heat. The versatility of this recipe allows you to get creative and tailor it to your preferences.

Serving Options: Serve our Instant Pot Vegetable Curry with Coconut Milk over cooked rice for a satisfying meal, or alongside warm naan bread for a comforting and filling dinner. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stove for a quick and easy meal. With its rich flavors and wholesome ingredients, our Instant Pot Vegetable Curry with Coconut Milk is sure to become a staple in your recipe rotation.

Instant Pot Vegetable Curry with Coconut Milk

Print

Serves: 4 Prep Time: 10 Cooking Time: 15 15

Nutrition facts: 250-300 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup frozen peas
• 1 (13.5-ounce) can coconut milk
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, for serving

Instructions

1. Turn on the Instant Pot and select the "Saute" function. Heat the coconut oil in the pot.
2. Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes, or until the onion is translucent and fragrant.
3. Stir in the curry powder, turmeric, cumin, coriander, and red pepper flakes (if using). Cook for an additional 1-2 minutes, stirring constantly, until the spices are toasted and aromatic.
4. Add the diced potatoes, carrots, bell peppers, and frozen peas to the pot. Stir to combine with the spices.
5. Pour in the coconut milk, vegetable broth, and tomato paste. Stir well to combine, making sure the tomato paste is evenly distributed.
6. Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 5 minutes.
7. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to the "Venting" position to release any remaining pressure.
8. Carefully remove the lid and stir the curry. Taste and adjust the seasoning with salt and pepper, if needed.
9. Serve the Instant Pot Vegetable Curry hot, garnished with chopped fresh cilantro, and accompanied by cooked rice or naan bread.