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Instant Pot Vegetable Curry

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

Prep Time 20 minutes
Cook Time 5 minutes
Instant pot pressure-building time 20 minutes
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.