Easy Vegan Curry: Your New Pressure Cooker Favorite
A vibrant pressure cooker vegan curry loaded with colorful vegetables, lentils, and coconut milk. Bold, spicy, and ready in just 30 minutes!
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium yellow onion chopped small
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 medium sweet potato peeled and cubed
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 2 medium carrots peeled and chunked
- 1 red bell pepper sliced
- 15 oz canned lentils or chickpeas drained and rinsed
- 27 oz coconut milk two 13.5 oz cans
- 2 tablespoons Thai red curry paste
- 1 ½ teaspoons salt adjust to taste
- 1 tablespoon cornstarch optional, to thicken
- 2 teaspoons sugar or pure maple syrup
- 1 lime juice only
- 3 cups fresh baby spinach
- fresh chopped cilantro optional
Instructions
Instructions
- Heat olive oil in pressure cooker on medium heat until shimmering.
- Add onion and sauté for 3-4 minutes until soft.
- Stir in garlic and ginger, cook for 1 minute until aromatic.
- Add curry powder, stirring constantly for 1 minute to bloom spices.
- Add sweet potato, cauliflower, broccoli, carrots, and bell pepper.
- Pour in enough broth or water to cover veggies. Seal lid and build pressure.
- Cook on high pressure for 5 minutes. Use quick release to release steam.
- Stir in lentils or chickpeas, coconut milk, red curry paste, salt, sugar, and lime juice.
- Mix cornstarch with a splash of water and stir in. Add spinach to wilt. Adjust seasoning and serve.
Notes
Serve hot with rice or naan bread. Freeze leftovers in portions for easy meals later.