Instant Pot Curry

Instant Pot Curry

0 Reviews
From: Eatingwell.com, September 2018

This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh ginger
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon sugar (or coconut sugar)
  • ¾ teaspoon salt
  • 1 teaspoon dried fenugreek leaves or ½ teaspoon fenugreek powder (optional)
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground turmeric
  • 8 ounces potatoes, cut into ¾-inch cubes (about 2 cups)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 2 cups fresh sugar snap peas, stem ends trimmed, halved
  • 1-2 teaspoons lemon juice

Preparation

  • Prep

  • Ready In

  1. Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric.
  2. Stir in potatoes, bell pepper and chickpeas. Close and lock the lid. Cook on high pressure for 5 minutes. Release the pressure manually. Remove lid and return the multicooker to sauté mode.
  3. Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.
  • To make ahead: Refrigerate curry for up to 2 days. Reheat before serving.
  • Equipment: Electric pressure cooker (multicooker)

Nutrition information

  • Serving size: 1 cup
  • Per serving: 324 calories; 21 g fat(15 g sat); 3 g fiber; 30 g carbohydrates; 8 g protein; 97 mcg folate; 0 cholesterol; 5 g sugars; 1 g added sugars; 1,021 IU vitamin A; 53 mg vitamin C; 71 mg calcium; 5 mg iron; 404 mg sodium; 644 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value), Iron (28% dv), Folate (24% dv), Vitamin A (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 fat, 1½ vegetable, 1 starch, ½ lean-protein

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