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Instant Pot Quick Vegetable Curry

A fragrant Indian-inspired curry with cauliflower, potatoes, and bell peppers in a spiced tomato sauce.

Prep10 min
Cook7 min
Serves6

Ingredients

  • 2 tsp salt
  • 2 tsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground red pepper
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup tomato paste
  • 1 cup water
  • 1 head cauliflower, broken into florets
  • 2 baking potatoes, peeled and cubed
  • 1 red bell pepper, diced
  • 2 carrots, sliced
  • 1 cup frozen peas

Instructions

  1. Combine salt, curry powder, cumin, coriander, turmeric, and red pepper in a small bowl.
  2. Set Instant Pot to Saute. Heat oil, add onion, and cook 3 minutes. Add garlic, ginger, and spice mixture. Cook 1 minute.
  3. Add tomato paste and cook 30 seconds, stirring.
  4. Stir in water, scraping up browned bits. Add cauliflower, potatoes, bell pepper, and carrots. Stir to coat.
  5. Secure lid, set valve to Sealing, and pressure cook on High for 2 minutes.
  6. Quick release. Stir in frozen peas and let stand 2-3 minutes until heated through. Serve with rice or naan.
🍸 Suggested Cocktail Pairing
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Salty Dog
🍸 Vodka🌿 Gin

Botanical gin or tropical rum balances the complex spice profile of curry dishes.

A Greyhound with a salt rim — gin (or vodka), grapefruit juice, and a salted glass. The salt tames the grapefruit's bitterness. Simple, tart, and r...

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