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.
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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. |
Source
Notes:
Notes:
- 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.