This Instant Pot Vegetable Curry comes together in less than 30 minutes using pantry staples. Make this wholesome, vegan curry with whatever veggies you have on hand and serve it for a quick dinner.
My meal pairing tip: While the curry cooks in the Instant Pot, cook basmati rice in a rice cooker for a hands-free, wholesome meal in no time.
The Instant Pot is my go-to when I'm short on time, and I use it for almost every meal. If you love the Instant Pot as much as I do, try my Instant Pot Indian Chickpea Curry, Instant Pot Adzuki Beans Curry, or Instant Pot Red Lentil Curry for a delicious homemade meal.
Though this recipe includes many Indian spices, it's not an authentic Indian curry. This veggie curry is my quick and simplified version for busy days. If you want to try authentic Indian curries, check out Indian Spinach Chickpea Curry, Saag Aloo, or Aloo Palak for restaurant-style flavors at home.
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Detailed Steps
Step 1: Add all the ingredients except coconut milk and leafy greens to the Instant Pot inner pot.
Step 2: Mix well to avoid lumps.
Step 3: Close the lid and pressure cook for 4 minutes on high pressure. Wait for 5 minutes, then do a quick pressure release.
Step 4: Add coconut milk and finely chopped leafy greens. Stir well.
Step 5: Close the lid and let it sit for 10 minutes.
Step 6: Serve hot, and enjoy your Instant Pot Vegetable Curry!
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Recipe
Instant Pot Vegetable Curry
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Ingredients
- ½ cup onion finely chopped
- 1 cup tomato puree
- 2.5 cups mixed vegetables (chopped into pieces)
- 1 cup water
- ½ cup coconut milk
- ½ cup leafy green I used fenugreek leaves, optional
- 2 tablespoon chickpea flour optional
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon ground cumin
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
Instructions
- Chop all veggies and keep them aside.
- Add all the ingredients (except coconut milk and leafy greens) to the Instant Pot inner pot.
- Mix everything well to avoid lumps and food burn signals.
- Close the lid and pressure cook for 4 minutes on high pressure.
- Once the Instant Pot finishes cooking, wait 5 minutes and release the pressure carefully.
- Add coconut milk and finely chopped leafy greens and stir it well.
- Close the Instant Pot with its lid and let it sit for 10 minutes. The residual heat will cook the greens. You can saute the curry for a couple of minutes if you wish.
- Enjoy the delicious veggie curry with fluffy Indian rice or naan bread or chapati.
Notes
- If using frozen veggies, thaw them first.
- You can use vegetable broth instead of water for a more flavorful curry.
- Mix the ingredients very well, as there is a chance of food burning in the Instant Pot.
- Combine all ingredients except chickpea flour, coconut milk, and leafy greens.
- Cover and cook the curry for around 20 minutes on medium flame till veggies are almost cooked.
- Add chickpea flour, coconut milk, and leafy greens, and cook it for around 5 minutes.
- Serve the hot curry with rice or bread of your choice.
Nutrition
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Vaishali says
I made this recipe today and it turned yummy! Thanks for sharing the quick recipe!