Jamaican Mixed Vegetable Curry

This dish is one of the few times I think it’s okay to use a prepared curry powder! You can mix and match different vegetables for this dish—just ensure that they all cook approximately the same time.

Cuisine

Jamaican, Modern

Course

Dinner, Lunch, Main Course, Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan

Cooking Technique

Pressure Cook, Sauté

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 Time

10 min

Cook Time

30 min

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.