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Instant Pot
15 minutes or less2 servings6 minutes

Thai Pumpkin Curry

By Camila Quevedo

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2 Servings

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6 Minutes

Thai Pumpkin Curry
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Recipe Details

Total Time: 6 Minutes

Cooking Technique: Pressure Cook

Cuisine: Asian Flavors

Diet: Vegetarian

Yield: 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

  1. 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.
  2. Add the coconut milk and sprouts.
  3. 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.
  4. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  5. Serve on individual plates, add peanuts and small pieces of raw broccoli.

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Camila Quevedo

Camila Quevedo

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