Instant Pot Curry

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Instant Pot Curry
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.
active:
20 mins
total:
40 mins
Servings:
5
Instant Pot Curry

Ingredients

Directions

  • 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.

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  • 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.

  • Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.

Tips

To make ahead: Refrigerate curry for up to 2 days. Reheat before serving.

Tips

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

Serving Size:
1 cup
Per Serving:
324 calories; protein 7.7g; carbohydrates 29.6g; dietary fiber 3.3g; sugars 4.6g; fat 21g; saturated fat 15.5g; vitamin a iu 1021.3IU; vitamin c 52.7mg; folate 96.8mcg; calcium 70.6mg; iron 4.6mg; magnesium 83.6mg; potassium 643.7mg; sodium 403.8mg; thiamin 0.2mg; added sugar 1g.
Exchanges:

4 fat, 1 1/2 vegetable, 1 starch, 1/2 lean-protein
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/21/2023
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