Thai Pumpkin Curry


  • 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
  • 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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