Instant Pot Mixed Bean Curry

Kidney beans, chickpeas and butter beans in a smoky, medium-spiced tomato sauce.

TIME BREAKDOWN
Prep: 10 min
Cook: 30 min
Total: 40 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 2cm fresh root ginger, grated
  • 1 tbsp medium curry powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp tomato purée
  • 150ml hot vegetable stock (1 stock cube)
  • 400g tin kidney beans, drained and rinsed
  • 400g tin butter beans, drained and rinsed
  • 400g tin chickpeas, drained and rinsed
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 2 tbsp chopped fresh coriander
  • 300g basmati rice, to serve
  • Salt to taste

Method

  1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, ginger, curry powder, paprika, cumin and tomato purée and cook for 1 minute.

  2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add all the beans and stir to coat in the spices.

  3. Pour the tinned tomatoes over the top, add the sugar and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Select Sauté and simmer for 5 minutes, lightly mashing a few beans to thicken the sauce.

  6. Season with salt and scatter over the coriander. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.