Thai Pumpkin Curry

By: Camila Quevedo

Thai Pumpkin Curry
cuisine icon Cuisine
Asian
cuisine icon Duration
6 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15 minutes or less, 2 servings, 6 minutes, asian, black pepper, broccoli florets, coconut milk, cumin, diced, finely chopped, ghee or coconut oil, ginger, ground cinnamon, healthy, instant pot, medium onion, of raw broccoli, peanuts, pressure cook, pumpkin, raw, salt, sliced, sprouts, vegetables, vegetarian

serving icon Servings
2 Servings
Ingredients
  • 2 tsp ghee or coconut oil
  • 1 medium onion, sliced
  • 1 piece (½ in size) Ginger, finely chopped
  • ½ tsp salt
  • 1 tsp cumin
  • ⅛ tsp ground cinnamon
  • ⅛ tsp black pepper
  • 2 cups pumpkin, diced
  • 1 ½ cups coconut milk
  • 1 cup sprouts
  • 2 tbsp peanuts
  • 4 broccoli florets, raw
  • Peanuts and small pieces of raw broccoli
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 Minutes. Add ghee or oil, chopped green onions, chopped ginger, salt, cumin, cinnamon, pepper, and pumpkin. Stir every once in a while.
  • Add the coconut milk and sprouts.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Minute.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Serve on individual plates, add peanuts and small pieces of raw broccoli.
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