In this Instant Pot Veggie Curry Recipe, there are tender chunks of squash, kale, red bell peppers ?, and chickpeas are enveloped in rich tasting coconut and spice for the coziest vegan meal.??
Instant Pot Veggie Curry
1 tablespoon avocado oil or coconut oil
1 large onion, diced
1 teaspoon mustard seeds
½ teaspoon salt
4 cloves garlic, chopped
2 tablespoons Indian Curry powder
1 teaspoon grated ginger
¼ teaspoon cayenne pepper
1 cup vegetable broth or no-chicken broth
1 14-ounce can light coconut milk
1 large delicata squash, cut into small bite-sized chunks
1 red bell pepper, diced
4 cups chopped curly kale (no stems)
1 14-ounce can chickpeas, drained and rinsed
2 tablespoons dark pure maple syrup, or brown sugar
chopped fresh cilantro and cashews for garnish
- Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.
- Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.
- Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.
- When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.
Freezing Tips: If you are planning to warm it back up all at once, then you can freeze it in one large container. I like to have thawed and reheated Veggie Curry for lunch, so what I do is I divide it into single servings in 2 cup resealable containers. The trick is to make sure you divide the veggies and broth evenly.
Make sure the veggie curry is cool before you seal the container shut. Then freeze up to three months.
Thaw in the fridge for a day then reheat until simmering hot. Top with cilantro and cashews before serving.
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