Okay friend, if you’re craving something warm, veggie-packed, and full of flavor without needing to hover over the stove for an hour, you’re in the right place. This Instant Pot Vegetable Curry is my go-to when I need a cozy dinner on the table fast—like, “school pick-up to spoonfuls of curry in 30 minutes” fast. Grab your Instant Pot and let’s make something delicious together!
Why You’ll Love This Recipe
This one’s near and dear to me because it was born out of one of those weeknights where I had half a fridge of veggies, a can of coconut milk, and no plan. Flash forward: this curry became a regular in our weekly dinner rotation—and my kids fight over the leftovers!
- One-pot wonder—hello, fewer dishes!
- Ready in under 30 minutes
- Gluten-free, dairy-free, and totally adaptable
- Packed with nourishing veggies and bold flavor
- Freezer-friendly and perfect for meal prep
Ingredients Breakdown
Essentials
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt (more to taste)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 medium carrots, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- Juice of 1 lime
- Fresh cilantro, for garnish
Pro Tips
- Use frozen veggies if you’re in a pinch—they work beautifully!
- Add a dash of garam masala at the end for deeper flavor.
- Taste and adjust salt and spice levels based on your coconut milk (some are sweeter, some are saltier).
- Bonus protein idea: Stir in cubed tofu or leftover rotisserie chicken after pressure cooking.
Step-by-Step Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and diced onion. Cook for 2–3 minutes until softened.
- Stir in garlic and ginger. Sauté for another minute, stirring constantly.
- Add curry powder, cumin, turmeric, salt, and cayenne (if using). Toast spices for 30 seconds to bring out flavor.
- Dump in carrots, bell pepper, zucchini, cauliflower, chickpeas, diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.
- Secure the lid and set the Instant Pot to Pressure Cook (High) for 5 minutes.
- Once done, let the pressure naturally release for 5 minutes, then do a quick release for any remaining steam.
- Open the lid, stir in fresh lime juice, taste, and adjust seasoning if needed.
- Spoon the curry over rice or quinoa, top with cilantro, and serve warm!
Chef’s Tips and Tricks
- Don’t overfill your Instant Pot! If using extra veggies, make sure to stay below the max fill line.
- Add greens like spinach or kale after cooking so they don’t get too mushy.
- Let it sit for 10 minutes before serving—the flavors deepen beautifully.
- Make a double batch and freeze half for those “what’s-for-dinner” emergencies.
Recipe Variations and Serving Suggestions
- Swap chickpeas for lentils (pre-cooked or canned).
- Make it creamier: stir in a spoon of cashew butter before serving.
- Add sweet potato or butternut squash for a fall twist.
- Serve over rice, cauliflower rice, or warm naan bread.
- Top with yogurt or raita for a cooling contrast.
FAQs
Can I make this in a regular pot instead of an Instant Pot?
Absolutely! Just use a large pot or Dutch oven on the stove. Simmer everything (covered) for about 25–30 minutes until veggies are tender.
How long does this keep in the fridge?
This curry keeps well in the fridge for up to 4 days. The flavors get even better with time!
Is it freezer-friendly?
Yes! Let it cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight and reheat on the stove or microwave when ready to eat.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 medium carrots, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions:
- Turn Instant Pot to Sauté. Add olive oil and onion. Cook 2–3 min.
- Add garlic and ginger. Cook 1 min more.
- Stir in spices. Toast 30 sec.
- Add veggies, chickpeas, tomatoes, coconut milk, and broth. Stir.
- Pressure cook on High for 5 minutes.
- Natural release 5 minutes, then quick release.
- Stir in lime juice, taste, and adjust seasoning.
Nutrition: ~280 calories per serving
If you try this Instant Pot Vegetable Curry, I’d love to hear what you think! Drop a comment below, tag me @thekitchensaid on Instagram, or share your own twist on the recipe. Your kitchen creativity always inspires me!
