Pressure cooker curry recipe – Instant pot vegetable curry
If you would like a vegetable curry made in minutes in the Instant Pot then here is the perfect recipe for you. It tastes like it has been infused and cooking for hours but in practice, it takes 12 minutes to cook and around 20 minutes at the most to prepare this Instant Pot vegetable curry! Pop some fluffy rice on to cook at the same time and you have an easy quick meal!
How to enjoy this Instant Pot vegetable curry on a healthy diet
This recipe is full of low-calorie ingredients and already has a reasonable amount of vegetables in but you can always add more!
Why not try it with cauliflower rice instead of normal rice for a change? If you love fluffy rice and don’t find it easy to cook, have you tried my foolproof rice cooking method? I promise you that with this method anyone can cook perfect fluffy rice!
If you have another gadget like the Ninja foodi you can make this in that too. Check out this ninja foodi review!
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
Do you need to use the Instant Pot?
The Instant Pot is essentially a branded pressure cooker that also has other features such as sauteing. This recipe could easily be made in a Ninja Foodi or a basic pressure cooker then finished in a frying pan.
Perhaps you have been looking at the Instant Pot and a bit undecided? I know I was unsure before I bought my Ninja Foodi which is very similar. I wouldn’t look back now though so it is definitely worth considering.
Check out my suggestions for meals you can cook in the Instant Pot with canned foods and see if that helps you decide.
How to cook the vegetable curry in the Instant pot
Here are some photos to help you see how easy it is to make this Instant Pot vegetable curry.
Step 1 Add the potatoes, butternut squash and garlic to the Instant Pot
At this point, if you would like to have rice with your curry you should start getting that ready using my foolproof method.
Step 2 Add your spices and stock
Be sure to use measuring spoons for this or it can easily end up far too spicy!
Step 3 Pressure cook for 8 minutes
Step 4 Set to Saute and add the courgette
Some people choose to peel the courgette at this point, the choice is yours whether you do or not however it is peeled in the image below.
Step 5 Add in peas, carrots and then the coconut milk slowly
Slowly stir in coconut milk. Add a little at a time to not make the curry soupy. Then mash the potatoes a little. The curry should coat the back of a spoon. You may not need all the coconut milk.
Step 6 Check the consistency
If your curry is too watery add a little cornflour slurry. The idea is to add the coconut milk for flavour and slowly if it starts to look a little too much then stop. You want to keep a thick consistency. If you have put too much in then a little cornflour should help.
Step 7 Serve
This Instant Pot vegetable curry is lovely with fluffy boiled rice and sprinkled with fresh coriander leaves.
Other recipes with cauliflower
If you love cauliflower and wish you used it more often here are some other suggestions you could consider. Don’t forget too it is great for vitamin B and a speed food on Slimming World so pretty good for you!
Easy Roti with spiced cauliflower
Roast cauliflower suitable for Christmas dinner
Cauliflower and chickpea curry
If you like using your Instant Pot, why not use it to make a Pork Lo-Mein?
Instant pot vegetable curry
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Total Time: 32 minutes
- Yield: 6 Portions 1x
- Category: Main meal
- Method: Instant Pot
- Cuisine: Indian
- Diet: Low Calorie
Description
A tasty Instant Pot vegetable curry that can be made quickly and perfect for all the family.
Ingredients
8 small red potatoes; peeled and sliced into quarters (white potatoes will work as an alternative)
15 baby red potatoes; sliced into quarters (white potatoes will work as an alternative)
1 courgette; peeled and quartered
1 butternut squash; peeled and quartered
1 tablespoon crushed garlic
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon turmeric
3 cardamom pods lightly crushed
1 teaspoon medium curry powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoon cracked black pepper
800ml vegetable stock
75g frozen peas and carrots mix
120ml light coconut milk (4.5 syns on Slimming World)
Top with coriander leaves
Instructions
Add in small and baby red potatoes along with the butternut squash. Add in crushed garlic.
Stir in cayenne, cumin, turmeric, cardamom, curry, cinnamon, salt, and pepper. Fill with stock just until potatoes are covered. Place lid on the instant pot. Set the valve to the sealed position. Press pressure cook or manual button and set to 8 minutes.
Once the instant pot stops counting quick-release pressure. Set to saute mode and then add in courgette.
Saute for about 2 to 4 minutes. Add in frozen peas and carrots. Slowly stir in coconut milk. Add a little at a time to not make the curry soupy. Then mash the potatoes a little. The curry should coat the back of a spoon. You may not need all the coconut milk.
Serve with rice and topped with freshly chopped coriander.
Tips: If your curry is too watery add a little cornflour slurry. The idea is to add the coconut milk for flavour and slowly if it starts to look a little too much then stop. You want to keep a thick consistency.
Nutrition
- Serving Size: 1 Portion
- Calories: 316
- Sugar: 6 g
- Sodium: 471.1 mg
- Fat: 2.1 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 69.3 g
- Protein: 8.5 g
