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