Eggplant Curry - The Plant Based School

The pressure builds and you start counting down minutes until you eat. You notice the kitchen starts feeling warmer as that familiar steam begins to swirl inside your pressure cooker. The smell of spices cooking together kinda grabs your attention and you just know good food's on its way.

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You're watching that little valve like a hawk, waiting for the right time to do a quick release. You spot the steam puff out and your kitchen fills with this amazing aroma that makes your stomach rumble harder than before. Your hands kinda itch to open the lid but you remember gotta wait just a bit more for that tender pull on the veggies.

Finally, the moment arrives you lift the lid and see the curry bubbling gently with a rich, golden broth depth that makes your eyes light up. The colors of sweet potatoes, peas, and spinach all melded perfectly with coconut milk and tomato. You can’t help but smile knowing you made one heck of a healthy dinner deal tonight.

What Makes Pressure Cooking Win Every Round

• You get dinner fast, like way faster than stove simmering.
• Flavors get super intense because the steam traps everything inside.
• Veggies come out soft but not mushy, perfect tender pull every time.
• You don’t gotta babysit the pot, just set it and forget it while busy doing other stuff.
• Less water needed so the broth depth stays rich and not watered down.
• Cleanup is easier since everything cooks in one pot, less mess around the kitchen.

Your Simple Ingredient Checklist

• 2 tablespoons olive oil to start off that tasty base.
• 1 medium onion chopped, gotta get that sweet-savoury flavor going.
• 3 cloves garlic grated, with 1 teaspoon ginger grated for zing.
• 2 teaspoons curry powder to bring the classic curry taste.
• 1 teaspoon ground coriander plus 1 teaspoon ground cumin for warmth.
• 1 teaspoon turmeric powder and ¼ teaspoon red pepper flakes for color and heat.
• 1 teaspoon salt and ¼ teaspoon black pepper, adjust these to your taste buds.
• 1 cup vegetable broth mixed with 1 can coconut milk adds creaminess and depth.
• Fresh veggies: 2 cups sweet potatoes diced, 1 cup green peas, 2 cups broccoli florets and 4 cups spinach.

The Exact Process From Start to Finish

1. First, heat the olive oil in your pressure cooker pot on medium heat. This starts the flavor build up.
2. Add the chopped onion and sauté for 3 to 4 minutes until it seeps out that sweet aroma and softens up real good.
3. Stir in the grated garlic and ginger and cook about a minute until you can totally smell that spicy fragrance.
4. Now add all the dry spices: curry powder, coriander, cumin, turmeric, red pepper flakes and salt. Coat the onions in the spice mix as you stir. Let it toast gently for 1 to 2 minutes to bring out those deep flavors.
5. Chuck in your chopped veggies and stir everything around so all those spices meet the veggies well. Pour the coconut milk and vegetable broth in and stir it up again.
6. Seal the lid and bring the pot up to pressure build. Once you hit pressure, set a timer for about 7 to 10 minutes for that perfect tender pull. Use a slow release to bring the pressure down gently. Check if your veggies are soft and taste the broth depth. Adjust salt if needed. Serve hot with rice or naan and don’t forget a lime wedge and some fresh cilantro on top.

Valve Hacks You Need to Know

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• If you want extra soft veggies, do a slow release instead of a quick release. It lets the veggies keep cooking just a bit and stay tender.
• When you’re adding spices, toast them a little before pressure cooking. It boosts the flavor like whoa.
• Use the quick release if you’re in a rush but be careful of hot steam jets. Keep your hands back.
• If you see your liquid is kinda low before sealing, add a splash more broth. That way, your curry won’t burn.
• After cooking, if you want thicker sauce, remove the lid and simmer a few minutes on sauté mode to reduce liquid down.

That First Bite Moment

You lift that spoonful of curry close and the steam warms your face. The smell hits your nose all spicy and coconut creamy.

That first bite of sweet potato mixed with tender broccoli and peas sorta melts in your mouth, with the spices lighting up your tongue just right.

You notice the broth depth is rich and slowly coats your mouth with a silky texture from coconut milk and tomatoes blending so well.

Finishing off with a squeeze of lime or a dollop of yogurt makes it feel fresh, balancing the heat and making every mouthful kinda comforting and satisfying.

How to Store This for Later

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• Fridge: Cool your leftover curry quick and keep it in an airtight container. It lasts 3 to 4 days and reheats nicely in the microwave or on the stove.
• Freezer: This curry freezes great in portion sizes using freezer bags or containers. Thaw overnight in the fridge and warm it up gently to keep that broth depth perfect.
• Meal prep: Portion out servings with rice or naan and store everything in meal prep containers. Just warm it up when you ready to eat for a quick healthy dinner anytime.

Your Most Asked Questions Answered

• Can I use fresh tomatoes instead of canned? Sure thing, you can chop fresh tomatoes and add them. Just cook a bit longer so they break down and add to the broth depth.
• What if I don’t have coconut milk? You can substitute with heavy cream or plain yogurt but it changes the flavor and texture a bit. Coconut milk keeps it creamy and plant-based.
• Can I add other veggies? Yep, feel free to toss in cauliflower, carrots or bell peppers. Just watch cook times and cut them similarly sized.
• Do I need to soak chickpeas first? Nope, using canned chickpeas makes it easy. Just rinse and drain before adding them in.
• How spicy is this curry? The red pepper flakes add a nice gentle heat but you can adjust the amount or skip if you don’t like heat.
• Is it okay to use quick release every time? Quick release works fine but slow release is better for softer veggies and blending flavors. It just depends how fast you want dinner.

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Vegetable Curry (healthy & easy dinner idea)

This rich and easy vegetable curry is a one-pot dinner made with sweet potatoes, peas, spinach, and chickpeas simmered in coconut tomato broth and aromatic spices — perfect for a healthy 30-minute meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 545 kcal

Equipment

• 1 Pressure Cooker 6-quart or larger

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 cloves garlic grated
• 1 teaspoon ginger grated
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt or more to taste
• ¼ teaspoon black pepper
• 1 cup vegetable broth
• 1 can coconut milk 14 ounces
• 1 can crushed tomatoes 15 ounces
• 1 can chickpeas 15 ounces, drained
• 2 cups sweet potatoes diced
• 1 cup green peas
• 2 cups broccoli florets
• 4 cups spinach
• 1 teaspoon garam masala

Instructions

 

Instructions

• Heat the olive oil in the pressure cooker pot over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until softened.
• Add garlic and ginger, cook for 1 minute until fragrant.
• Stir in curry powder, coriander, cumin, turmeric, red pepper flakes, salt and pepper; toast for 1–2 minutes.
• Add sweet potatoes, broccoli, peas, spinach, and chickpeas. Stir well to coat in spices.
• Pour in coconut milk, crushed tomatoes, and vegetable broth. Stir again.
• Seal pressure cooker lid and bring to pressure. Cook for 10 minutes.
• Slow release the pressure, open lid carefully and check tenderness of vegetables.
• Stir in garam masala and adjust salt before serving.

Notes

Serve hot over basmati rice or with naan. Garnish with lime, cilantro, and yogurt if desired. Great for meal prep or freezing.