Jamaican Mixed Vegetable Curry

By: Urvashi Pitre

Jamaican Mixed Vegetable Curry
cuisine icon Cuisine
Jamaican, Modern
cuisine icon Course
Dinner, Lunch, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, and diced red, and sliced scotch bonnet pepper, chopped onion, contributed, cook 30 min, cooked rice, dairy free, dinner, easy, egg free, garlic cloves, gluten free, ground allspice, instant pot recipes, instant pot vegan recipe, jamaican, kosher salt, lunch, main course, minced fresh ginger, modern, nut free, peeled potatoes, peeled pumpkin, plus 1 1/2 tsps jamaican curry powder, prep 10 min, pressure cook, sauté, seeded, side dish, sprigs fresh thyme, stemmed, vegan, vegetable oil, water

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 2 tbsp vegetable oil
  • 3 garlic cloves
  • 1 tbsp minced fresh ginger
  • 1 cup chopped onion
  • 1 tbsp plus 1<ucsa> 1/2 tsps</ucsa> Jamaican curry powder
  • 1 stemmed, seeded, and sliced Scotch bonnet pepper
  • 3 sprigs fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp ground allspice
  • 4 cups peeled pumpkin
  • 1 1/2 cups peeled potatoes
  • 2 cups stemmed, seeded, and diced red
  • 1 cup water
  • Cooked rice
Instructions
  • Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the vegetable oil. Once the oil is hot, add the garlic and ginger. Cook, stirring, for 20 seconds.
  • Stir in the onion and cook, 1 to 2 minutes. Add the curry powder, Scotch bonnet pepper, thyme, salt, and allspice. Stir well to coat. (At this point, if you have any browning or sticking at the bottom of the pot, use 1/4 cup to 1/3 cup water to deglaze the pot, scraping up the browned bits and allowing the water to evaporate.)
  • Add the pumpkin, potatoes, bell peppers, and water. Select CANCEL.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
  • Open the lid and use the back of a spoon to mash some of the vegetables to thicken the curry, if desired.
  • Ladle the curry into individual bowls over rice and serve.
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