Instant Pot Indian Veggie Curry
I'm slowly teching up with my Instant Pot; I seem to be in the minority who neither love nor hate this contraption. This recipe has definitely tipped me towards the lurve side; delicious, healthy, easy (aside from all the chopping) - if you prep the veggies beforehand, this could come together easily for a weeknight meal.
3 tablespoons vegetable oil
2 onions, chopped fine
Salt and pepper
4 teaspoon curry powder
1 ½ teaspoon garam masala
3 garlic clove, minced
1 serrano chile, stemmed, seeded, and minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
2 cups chicken or vegetable broth, plus extra as needed
½ head cauliflower (1 pound), cored and cut into 1-inch florets
12 ounces sweet potatoes, peeled and cut into 3/4-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes
8 ounces green beans, trimmed and cut into 1-inch lengths
1 cup canned coconut milk
⅓ cup minced fresh cilantro
If you prepare this recipe using the pressure cook setting, it will take 45 minutes. If you prepare this recipe using the slow cook setting, it will take 5 hours 30 minutes.
1. Using highest sauté or browning function, heat oil in multicooker until shimmering. Add onions and teaspoon salt and cook until onions are softened, 3 to 5 minutes. Stir in curry powder, garam masala, garlic, serrano, ginger, and tomato paste and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, then stir in cauliflower, potatoes, chickpeas, and tomatoes and their juice.
2A TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
2B TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until vegetables are tender, 4 to 5 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 6 to 7 hours.) Carefully remove lid, allowing steam to escape away from you.
3. Gently stir green beans into curry and cook using highest sauté or browning function until crisp-tender, 6 to 8 minutes. Turn off multicooker. Stir in coconut milk and adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
- I found the original recipe's 1/2 cup coconut milk to be a little thin, so I added another half cup. It could have used even more if you like thick silky curries.