Instant Pot Curry
5 servings
Active time: 20 minutes
Total time: 40 minutes
Description
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.
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.
- 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
- Refrigerate curry for up to 2 days. Reheat before serving.
- Electric pressure cooker (multicooker)
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories324 cal
- Total Fat21 g
- Saturated Fat15.5 g
- Cholesterol0 mg
- Sodium404 mg
- Carbohydrate Total29.6 g
- Protein7.7 g
- Phosphorus184 mg
- Potassium644 mg
- Fiber5.9 g
- Calcium71 mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 2 garlic cloves, 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