Instant Pot Curry

Low Sodium Low Phosphorus Low Protein Vegan Vegetarian Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Dinner

Instant Pot Curry

Low Sodium Low Phosphorus Low Protein Vegan Vegetarian Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Dinner
5 servings
Prep time: 20 minutes
Total time: 40 minutes

Description

This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.

Directions

  1. Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric.
  2. Stir in potatoes, bell pepper and chickpeas. Close and lock the lid. Cook on high pressure for 5 minutes. Release the pressure manually. Remove lid and return the multicooker to sauté mode.
  3. Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.

Tips

  • Refrigerate curry for up to 2 days. Reheat before serving.
  • Electric pressure cooker (multicooker)
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories324 cal
  • Total Fat21 g
  • Saturated Fat15.5 g
  • Cholesterol0 mg
  • Sodium404 mg
  • Carbohydrate Total29.6 g
  • Protein7.7 g
  • Phosphorus184 mg
  • Potassium644 mg
  • Fiber5.9 g
  • Calcium71 mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger
  • 1 14-ounce can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon sugar (or coconut sugar)
  • ¾ teaspoon salt
  • 1 teaspoon dried fenugreek leaves or ½ teaspoon fenugreek powder (optional)
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground turmeric
  • 8 ounces potatoes, cut into ¾-inch cubes (about 2 cups)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 2 cups fresh sugar snap peas, stem ends trimmed, halved
  • 1 - 2 teaspoons lemon juice

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger
  • 1 14-ounce can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon sugar (or coconut sugar)
  • ¾ teaspoon salt
  • 1 teaspoon dried fenugreek leaves or ½ teaspoon fenugreek powder (optional)
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground turmeric
  • 8 ounces potatoes, cut into ¾-inch cubes (about 2 cups)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 2 cups fresh sugar snap peas, stem ends trimmed, halved
  • 1 - 2 teaspoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger
  • 1 14-ounce can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon sugar (or coconut sugar)
  • ¾ teaspoon salt
  • 1 teaspoon dried fenugreek leaves or ½ teaspoon fenugreek powder (optional)
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground turmeric
  • 8 ounces potatoes, cut into ¾-inch cubes (about 2 cups)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 2 cups fresh sugar snap peas, stem ends trimmed, halved
  • 1 - 2 teaspoons lemon juice

Description

This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.

Directions

  1. Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric.
  2. Stir in potatoes, bell pepper and chickpeas. Close and lock the lid. Cook on high pressure for 5 minutes. Release the pressure manually. Remove lid and return the multicooker to sauté mode.
  3. Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.

Tips

  • Refrigerate curry for up to 2 days. Reheat before serving.
  • Electric pressure cooker (multicooker)
© Meredith Operations Corporation. All rights reserved. Used with permission.