Vegetable Curry

By: Camila Quevedo

Vegetable Curry
cuisine icon Course
Main Dishes
cuisine icon Duration
17 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
17 minutes, 2 portions, basmati rice, broccoli, coconut milk, diced, finely chopped, finely diced, for serving, garam masala, garlic, ginger, instant pot, main dishes, mushrooms, olive oil, onion, pressure cook, quartered, red pepper, salt, tbsp water, tomatoes, vegetables

serving icon Servings
2 Portions
Ingredients
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 piece Ginger
  • 1 tbsp garam masala
  • 2 tomatoes, diced
  • ½ red pepper, diced
  • 2 tbsp water
  • ¾ cup (200 ml) coconut milk
  • 8 oz (250 g) mushrooms, quartered
  • 1 cup Broccoli
  • Basmati rice, for serving
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the olive oil, salt, garam masala, onion, garlic, and ginger. Sauté for about 5 minutes, then add the tomato and red pepper. Add 2 tbsp water. Continue until onion is translucent, stirring occasionally. Once this is done, press Cancel.
  • Add the mushrooms, broccoli, and coconut milk. Stir. Press Pressure Cook and set time to 2 Minutes.
  • Once done, press the pressure release button to release all the air.
  • Open the pot lid. You can serve immediately alongside basmati rice.
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