How To Make Instant Pot Coconut Curry Recipe
A creamy and flavorful curry made with coconut milk, vegetables, and spices in less than 30 minutes!
Serves:
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 1 cup cauliflower florets
- 1 cup diced potatoes
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Cilantro and lime wedges for garnish (optional)
Instructions
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Turn on the Instant Pot and select the Sauté function. Add the coconut oil.
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Once hot, add the onion, garlic, and ginger and sauté for 2-3 minutes.
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Add the bell pepper, carrots, cauliflower, and potatoes and sauté for another 2-3 minutes.
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Add the turmeric, cumin, and curry powder and stir until all the vegetables are coated.
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Pour in the coconut milk and vegetable broth and stir well. Cancel the Sauté function.
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Close the Instant Pot lid and set the Manual/Pressure Cook button to 5 minutes.
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Once the cooking time is up, release the pressure using the Quick Release method.
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Open the lid and add salt and pepper to taste. Serve hot, garnished with cilantro and lime wedges if desired.
Nutrition
- Calories : 318kcal
- Total Fat : 22g
- Saturated Fat : 18g
- Sodium : 401mg
- Total Carbohydrates : 28g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 5g
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