Warm and Wholesome Instant Pot Vegetable Curry
There’s something magical about a hearty bowl of vegetable curry—warm, delightfully spiced, and packed with vibrant veggies. This recipe came to life on a busy weeknight when I wanted something comforting yet quick to whip up. The Instant Pot made it a breeze, and now it’s one of my go-to meals for a cozy dinner or easy meal prep!
If you’re craving a dish that’s healthy, flavorful, and ridiculously easy to make, this vegetable curry is your new best friend!
Why You’ll Love This Recipe
- It’s ready in less than 30 minutes, thanks to the Instant Pot!
- Totally customizable—use whatever veggies you have on hand.
- Packed with nourishing goodness and bursting with flavor.
- Dairy-free, vegan, and gluten-free options make it accessible for everyone at the table.
Ingredients Breakdown
Essentials
- Vegetables: Bell peppers, carrots, cauliflower, and green beans are my favorites, but you can mix and match with zucchini, potatoes, or peas.
- Coconut Milk: This adds a creamy, rich texture to the curry. Use full-fat for indulgence or light for a healthier option.
- Curry Powder & Garam Masala: These two spices bring the classic warmth and depth. Adjust the heat with a pinch of chili powder if you like it spicy!
- Tomato Paste: Adds a tangy base to balance the creaminess of the coconut milk.
- Vegetable Broth: Helps thin out the sauce while infusing more flavor.
- Fresh Ginger & Garlic: These aromatics create the foundation of an incredible curry—don’t skip them!
Pro Tips
- If you’re missing coconut milk, you can use cashew or almond milk, but the flavor will be slightly less rich.
- Opt for fresh vegetables, but frozen will do in a pinch—just reduce the cook time slightly.
Step-by-Step Instructions
Photo Op: Let’s pause here and remind ourselves why this dish is worth the small effort. Here’s a sneak peek at what’s coming to your plate:
- Start by setting your Instant Pot to sauté mode. Add a drizzle of olive oil, then sauté the ginger and garlic for about 1 minute until fragrant.
- Add the curry powder, garam masala, and tomato paste to the pot. Stir well and let the spices bloom for about 30 seconds, enhancing their flavors.
- Toss in your chopped vegetables, ensuring they’re evenly coated in the spice mixture.
- Pour in the coconut milk and vegetable broth. Mix everything together to create a luscious base. Season with salt and pepper to taste.
- Secure the Instant Pot lid and set it to manual high pressure for 4 minutes. (Yes, just 4!)
- Once the timer beeps, do a quick release. Gently stir everything together—your kitchen will smell heavenly by this point!
- If the curry is too thick for your liking, add a splash of broth or water. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and a squeeze of lime before serving. Pair with steamed rice or warm naan bread and enjoy!
Chef’s Tips and Tricks
- Don’t skip the sauté: Sautéing the spices and aromatics ensures maximum depth of flavor in your curry.
- If you want added protein, stir in cooked chickpeas or tofu cubes right before serving.
- To save time, pre-chop your veggies or use a prepared frozen veggie mix.
Recipe Variations and Serving Suggestions
- Mix up the vegetables: Broccoli, sweet potatoes, or spinach are fantastic add-ins!
- Make it spicy: Add red chili flakes or a diced fresh chili pepper for more heat.
- Serving ideas: Serve this curry with fluffy basmati rice, quinoa for a protein boost, or even cauliflower rice for a low-carb option. Don’t forget naan or chapati for dipping!
FAQs
- Can I store leftovers? Absolutely! Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
- Can I freeze this curry? Yes! Freeze in portions for up to 3 months. Let it thaw in the fridge overnight before reheating.
- What’s the best way to reheat? Reheat on the stovetop for even heating. If it seems thick, add a splash of water or broth.
Printable Recipe Card
Instant Pot Vegetable Curry
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Ingredients:
- 1 tbsp olive oil
- 2 tsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp garam masala
- 2 tbsp tomato paste
- 4 cups mixed vegetables (bell peppers, carrots, cauliflower, green beans)
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions:
- Set Instant Pot to sauté mode. Add olive oil, then sauté ginger and garlic until fragrant.
- Stir in curry powder, garam masala, and tomato paste. Cook for 30 seconds.
- Add chopped vegetables, coconut milk, broth, salt, and pepper. Mix well.
- Secure lid and cook on high pressure for 4 minutes. Quick release pressure when done.
- Stir, adjust seasoning, and serve with rice or naan. Garnish with cilantro and lime.
I hope this Instant Pot Vegetable Curry brings a little warmth and joy to your table! If you make it, I’d love to hear how it turned out for you. Leave a comment below or snap a photo and tag me with #TheKitchensAid. Happy cooking!
