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Instant Pot Recipe Curry

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Easy Instant Pot Vegetable Curry Recipe A Pressure Cooker
Easy Instant Pot Vegetable Curry Recipe A Pressure Cooker from apressurecooker.com

Description

Do you love curry? Have you had a hard time finding the perfect curry recipe? You're in luck! This Instant Pot Recipe Curry is the perfect way to make a delicious curry dish! This recipe is so easy to make, it can be done in no time. It's also packed with flavor from the combination of spices and ingredients. This curry can be served over rice, or with naan if you want to make it extra special. Either way, it's sure to be a hit with your family and friends!

Prep Time

This recipe requires just 10 minutes of prep time. All you need to do is mince the garlic and ginger, dice the onion, and measure out the spices. The rest of the ingredients are already prepared so you can get right to the cooking!

Cook Time

Once you have all the ingredients prepped, this Instant Pot Recipe Curry can be cooked in just 15 minutes. The Instant Pot cooks the curry very quickly and evenly, leaving you with a delicious dish that’s ready to serve.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon sea salt
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1 (14 ounce) can chopped spinach
  • 1/2 cup cashews, toasted and chopped

Instructions

1. Set the Instant Pot to the “Saute” setting. Add the olive oil and diced onion, and cook for 3-4 minutes, stirring often. 2. Add the garlic, ginger, curry powder, cumin, turmeric, coriander, cardamom, and salt to the pot. Stir to combine and cook for 1 minute. 3. Add the coconut milk, diced tomatoes, chickpeas, and spinach to the pot. Stir to combine. 4. Place the lid on the Instant Pot and set the valve to “sealing”. Set the Instant Pot to “manual” and cook for 5 minutes. 5. When the time is up, manually release the pressure by moving the valve to “venting”. 6. Serve the curry over rice, and top with toasted cashews. Enjoy!

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons

Notes

This recipe is vegan and can be easily adapted to be gluten-free. To make it gluten-free, just use a gluten-free curry powder.

Nutrition: Per Serving

  • Calories: 307
  • Fat: 18 g
  • Carbohydrates: 27 g
  • Protein: 8 g

Recipe Tips

This Instant Pot Recipe Curry can be easily adjusted to your taste. Feel free to add more spices, or any other vegetables you have on hand. You can also switch out the chickpeas for another type of bean, such as black beans or kidney beans. The possibilities are endless!

This recipe is also great for meal prep. Just double the recipe and divide into individual containers. Store in the fridge for up to 5 days, or in the freezer for up to 3 months. When you’re ready to eat, just reheat in the microwave and enjoy!


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