Simply delicious ! Vegetarian Pressure Cooker curry- Instant pot .
A recipe of My Mom-in-law.You haven’t tasted anything like this before.Made in the Instant pot it is quick and mouth watering.
Totally a vegan curry, its a flavourful blend of vegetables in a coconut curry sauce.
Vegetarian Pressure cooker Curry.
A Flavour packed Vegetarian Pressure Cooker Curry, Bursting with freshness of ground spices . The curry is Indian , yet has its roots in Thailand and Carribean Islands. Omit the heat , just in case. Its Paleo and low carb too.
Indian Curries are known to be difficult in preparation and cooking. However, this version of My mom-in -law’s recipe is easy.
The curry paste is easy and can be made at home. Above all it can be stored in the freezer for upto 2 to 4 weeks. You do not need any fancy ingredients. Pantry staples are what makes this curry easy and delicious.
Vegetarian pressure Cooker curry/ Instant pot/Stove top
I have made this Veg Curry in IP , you can make it on stove top too. The pressure cooker gives the advantage of cooking it faster. Incase you would like to own or go through some of the Mealthy Products you could click on the Link below.
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What are the Ingredients needed to make this Vegetarian Pressure cooker curry.
I shall be giving you a detailed list of ingredients and instructions on how to make thisVegetarian Pressure Cooker Curry, however for your convenience just briefing you here too.
Ingredients for the Curry Paste:
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Coconut– Fresh or dry coconut can be used for this recipe. The creamy texture to the curry is because of this fruit . The sweetness to this curry is due to the tender , sweet coconut.
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Coriander stems and leaves– A hint of freshness and fragrance is attributed to this yummy herb that I love personally. Incase you are not a big fan of cilantro /coriander you could use parsley too.
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Ginger and Garlic-minced or chopped fine, ginger and garlic give an additional depth of flavour to the recipe.You could use store bought or make it at home.Just chop ginger and toss it into the grinder jar along with a few cloves of garlic, add salt and you have a paste of Ginger and garlic which can be stored in the refrigerator for upto a week
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Fennel seeds: Fennel seeds are green or brown in colour. These can be bought online or from any grocery store.they have a sweet Licorice like scent to curries, stews etc.They can also be added in a powder form to beverages. In India, people chew plain or sugar-coated fennel seeds after a meal. It aids in digestion too.
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Green Chilly- A green chilly or a jalapeño adds the heat to this curry paste. This is optional . You can completely omit this without altering the taste of the curry.
The ingredients listed above are for making the curry paste. You simply add all the ingredients to the blender and blend it into a smooth paste . Do not add water.
Ingredients for the Pressure cooker Vegetarian Curry:
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Dry spices for the curry. These dry spices are generally available at any grocer store.
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Vegetables : Since this one is a vegetarian curry , any vegetables in your pantry , like carrots, beans, cabbage, Cauliflower, onions, Potatoes, tomatoes, peppers . There has to be a medley of colours.All these just need to be washed and cubed .
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Oil– Any neutral oil, i prefer to use canola oil as it does not have a strong aroma.
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Cumin seeds-This is a dried herb which has a smoky kind of aroma and is added in many Indian curries , as tempering.
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Cinnamon Stick: A small piece is sufficient to flavour the curry. Its a spice used in sweet and savoury dishes . I love cinnamon in most of my recipes. Cinnamon is also a key ingredient in garam masala.
How to make this Vegetarian Pressure Cooker Curry in Instant pot?
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Start by making the Curry paste. Add the Ingredients listed in the recipe cared in appropriate quantity in to the mixer / blender jar. Blend to a smooth paste. the light green paste has a aroma that instantly freshens up your kitchen.
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Next wash and chop all the vegetables in cubes.
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Start the Instant pot/ Pressure cooker in sauté mode.Next add the oil, Cumin and cinnamon stick.
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Now its turn to add the aromatic curry paste, sauté for about 30 seconds.
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Add the dry spices, Kashmiri chilly powder, turmeric, coriander powder, garam masala.
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cancel the Sauté mode of the Instant pot.
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Next add the vegetables, a cup of water.
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Add the chopped tomatoes .
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Close the lid and pressure cook for 10 minutes.
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After natural pressure release
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Garnish with cilantro and serve.
What can be served along with this piping hot Vegetarian pressure cooker curry?
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This curry can be served with rice.Steamed rice in IP is the easiest. I make mine and keep for about a week in the refrigerator.
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The Curry is a wonderful stew kind of curry , with the fresh flavours of coconut, cilantro. If the heat is omitted, you can have a bowlful like a stew or soup.
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We love to pair ours with a crusty bread. If you are on a specific diet you can eat a Keto seed bread too.
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I personally like a sour dough bread along with this curry. Its a bread that absorbs the flavours of the curry and gives a bite to the entire dish.
Why you will love this Vegetarian pressure cooker curry ?
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It is flavourful .
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It is mild, and not too hot. You can add / omit more spice to taste.
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Incorporates a variety of vegetables.
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Vegan & gluten free
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Ready in under 30 minutes
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Its a healthy mix of nutritious vegetables.
Can any Protein be added to this Vegetarian pressure cooker curry?
Absolutely if you are a vegan/ Vegetarian you may add soaked Soya chunks. Tofu can also be added to this recipe, it blends well.
You can also see of my other curry recipes here Vegetable Semolina Upma, Minestrone Soup
Pro tips to make this Vegetarian Pressure cooker Curry Super delicious.
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Chop the vegetables in equal size pieces. This will aid in even cooking and no mushy vegetables. You do not want to have a creamy mush of vegetables in your plate.
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Make the curry paste ahead. you can absolutely make this creamy curry paste ahead and store it in the refrigerator for upto a week. In the freezer it will stay for upto 4 weeks.
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The spice level can be avoided too.
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If you like to add coconut milk or cashew paste , it would make this recipe more delicious. Almost like the vegetable korma.
Yield: 10 servings
Vegetarian Pressure Cooker curry
Simply delicious !Vegetarian Pressure Cooker curry. A recipe of My Mom-in-law.You haven't tasted anything like this before.Made in the Instant pot it is quick and mouth watering.This is totally a vegan curry too.A flavourful blend of vegetables in a coconut curry sauce.
Prep Time
15 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
30 minutes
Ingredients
- To make the curry paste.
- 1) Coconut - fresh /dry -1/2 cup
- 2) cilantro stems-1/2 cup
- 3)Ginger-1 inch piece
- 4) Garlic cloves-6
- 5)Green chilli( optional)-1
- 6)fennel seeds-1/2 tsp
- 7)salt-1/2 tsp
- For the curry
- 1)Onion-2 chopped into cubes
- 2)carrots-2- cubes
- 3)Beans-about 1/2 cup
- 4)Potato-2 -cubed
- 5)cauliflower flowerets-1 cup
- 6)Cabbage-1/2 cup
- 7)tomatoes-4 -cubed
- Dry spice and oil
- 1) oil-1/4 cup
- 2)chilly powder-(optional) 1tsp
- 3)Coriander powder-2 tsp
- 4)Garam masala-1 tsp
- 5)salt-1 tsp
- 6)Cumin seeds-1/2 tsp
- 7)cinnamon stick-1 inch piece
Instructions
- Start by making the Curry paste. Add the Ingredients listed in the recipe cared in appropriate quantity in to the mixer / blender jar. Blend to a smooth paste. the light green paste has a aroma that instantly freshens up your kitchen.
- Next wash and chop all the vegetables in cubes.
- Start the Instant pot/ Pressure cooker in sauté mode.Next add the oil, Cumin and cinnamon stick.
- Now its turn to add the aromatic curry paste, sauté for about 30 seconds.
- Add the dry spices, Kashmiri chilly powder, turmeric, coriander powder, garam masala.
- cancel the Sauté mode of the Instant pot.
- Next add the vegetables, a cup of water.
- Add the chopped tomatoes .
- Close the lid and pressure cook for 10 minutes.
- After natural pressure release
- Garnish with cilantro and serve.
Notes
The recipe can be made using store bought frozen vegetables.
Just make sure all the vegetables are evenly cut so you get a beautiful curry instead of Mush.
You could make the curry paste and freeze -upto 4 week.
Add the tomatoes in the end after sautéing all vegetables.
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