Instant Pot Vegetable Curry

Potatoes, carrots and cauliflower in a mild, tomato-based curry sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 2cm fresh root ginger, grated
  • 1 tbsp medium curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tbsp tomato purée
  • 200ml hot vegetable stock (1 stock cube)
  • 300g potatoes, peeled and cut into 2cm chunks
  • 2 carrots, cut into 1cm slices
  • 1/2 small cauliflower, cut into small florets
  • 400g tin chopped tomatoes
  • 150g frozen peas
  • 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, turmeric, 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 the potatoes, carrots and cauliflower and stir to coat in the spices.

  3. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 4 minutes.

  4. When the time is up, carefully turn the valve to Venting for a quick release.

  5. Select Sauté, stir in the peas and simmer for 4 minutes until the sauce has thickened. Season with salt. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.