Instant Pot Vegetable Curry

There are two main types of curry, Thai and Indian. Now, I’ve eaten authentic Indian food three meals a day for several weeks when my husband and I spent a summer in India in 2015. With those meals in mind, I wouldn’t say this is authentic Indian curry. That would require spices I don’t know where to find, vegetables I don’t even know the name of, a mortar and pestal, and quite a bit of oil. Think of this as the American home cook’s version. Very simple, and so tasty! The spices are perfect! The red lentils make it thick and creamy while adding lots of fiber and nutrition.

Thai curry is a little sweeter, hotter, and uses Thai curry paste that involves lemongrass and such. Indian curry has a thinner sauce, and uses spices like tuermeric, cumin, corainder, and cayenne pepper. Both are rich in flavor and I love them!

Curry is one of our very favorite meals. I make Cookie and Kate’s Red Thai Curry very regularly. So much flavor, tons of vegetables, and very filling.

One drawback of curry is that it usually always involves coconut milk, which is both expensive and high in saturated fat. If you are trying to reverse a disesase or lose weight, I would recommend limiting or eliminating your intake of all saturated fat (it’s only found in animal products and coconut). In that case, you can skip the coconut milk in this recipe and thicken it with a little corn starch, as indicated in the recipe notes. Still very flavorful and yummy, just not quite as rich.

This is how you make it: Chop vegetables, dump all ingredients into the instant pot. Set for 5 minutes. Do a quick release, add cilantro and lime juice, and serve with rice!

Let me know how you like it! You can leave a comment, or find me on Instagram or Facebook at @faithful.plateful!

Instant Pot Vegetable Curry
Prep Time
20 mins
Cook Time
5 mins
Instant pot pressure-building time
20 mins
 

Indian-type curry that's simple and super delicious!

Author: Faithful Plateful
Ingredients
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP grated fresh ginger (or 1 tsp ground ginger)
  • 1 small head cauliflower (2-3 cups florets)
  • 2 medium sweet potatoes (2-3 cups of 1/2 inch cubes)
  • 1/2 cup dry red lentils
  • 1 14-oz can diced tomatoes
  • 1 14-oz can coconut milk (light or full-fat)
  • 1 cup water
Spices
  • 1 tsp salt
  • 1 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • 4 tsps curry powder
  • 1 tsp coriander
Add at the end
  • 1/2 cup chopped cilantro
  • 1 lime, juiced
  • 1 large handful spinach or mixed greens
  • pistachios or peanuts (optional)
Instructions
  1. Start cooking rice, if desired. For four people, I cook 1.5 cups dry brown rice in 4 cups water for about 40 minutes.

  2. Chop all the vegetables, and combine all ingredients and spices into the instant pot. Stir together.

  3. Set to high pressure for 5 minutes. It will take 10-15 minutes for the Instant Pot to build up to pressure before that 5 minute cooking time starts.

  4. Once the 5 minutes is up and it beeps, flip the valve for a quick release.

  5. Stir in cilantro, lime juice, spinach. Taste and adjust salt and curry powder for flavor. Serve with rice and additional cilantro and peanuts/pistachios for garnish, if desired.

Stove-Top Instructions
  1. Combine all the ingredients in a large pot. Cover, and bring to a boil. Reduce heat and let simmer 20-30 minutes until vegetables are soft and lentils are cooked.

  2. Add cilantro, lime juice and spinach. Taste, and adjust salt and curry powder for flavor. Serve with rice and additional cilantro and peanuts/pistachios for garnish, if desired.

Recipe Notes

Notes:

Onion is optional. I didn't have one once, and it tasted the same. 

If you don't like sweet potatoes, you can use butternut squash or carrots. 

To make low-fat, use 1.5 cups of water to replace the can of coconut milk. Then, after cooking, stir together 2 tablespoons of cornstarch with 1/4 cup water in a small bowl, and stir into hot curry until thickened. 

 



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