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Instant Pot Recipes Curry

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Mixed vegetable curry with sesame sauce Instant Pot Ministry of Curry
Mixed vegetable curry with sesame sauce Instant Pot Ministry of Curry from ministryofcurry.com

Description

Curry is a flavorful and aromatic dish, originating from India. It is made up of a combination of spices, herbs, and vegetables cooked in a savory sauce. Curry can be made with a variety of ingredients, and is often served with rice, naan bread, or other accompaniments. Instant Pot Curry is a delicious way to enjoy this classic dish, with minimal effort and time. This recipe is simple to make and the result is a delicious and flavorful curry, perfect for a weeknight dinner.

Prep Time

Prep time for this recipe is 10 minutes. This includes gathering all the ingredients, prepping the vegetables, and measuring out the spices. It is important to have all the ingredients prepped and ready to go before you begin cooking.

Cook Time

Cook time for this recipe is 40 minutes. This includes the time it takes for the Instant Pot to come to pressure, as well as the time it takes to cook the curry. The total time will vary depending on the type and size of the Instant Pot you are using.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked chickpeas
  • 2 cups cooked basmati rice

Instructions

1. Set the Instant Pot to the “saute” setting. Add the olive oil, onion, garlic, and ginger. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.

2. Add the curry powder, cumin, turmeric, coriander, and garam masala. Stir to combine and cook for 1-2 minutes to toast the spices.

3. Add the diced tomatoes, coconut milk, salt, and pepper. Stir to combine.

4. Place the lid on the Instant Pot and set the vent to the “sealing” position. Press the “manual” button and set the time to 20 minutes. When the timer is done, let the pressure release naturally before opening the lid.

5. Add the cooked chickpeas and stir to combine. Taste and adjust seasoning as needed.

6. Serve the curry over cooked basmati rice.

Equipment

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

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. It can also be made with other vegetables such as bell peppers, carrots, or cauliflower. Feel free to adjust the spices to your own taste.

Nutrition: Per Serving

  • Calories: 439 kcal
  • Protein: 12.6 g
  • Fat: 19 g
  • Carbohydrates: 53.2 g
  • Fiber: 7.3 g

Recipe Tips

For a spicier curry, you can add more curry powder and other spices to taste. You can also add a little bit of chili powder or cayenne pepper for an added kick. To make this dish vegan, you can omit the chickpeas and use extra vegetables instead. To make a creamier curry, you can add a dollop of plain yogurt or cream at the end.

This Instant Pot Curry is a quick and flavorful meal that is perfect for a weeknight dinner. It is packed with flavor and comes together in no time. With just a few simple ingredients and minimal effort, you can have a delicious and satisfying meal on the table in no time.


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