Easy Vegan Curry

The pot lid rattles and you know dinner is almost ready. You catch that little valve hiss that tells you the pressure's holding just right. It’s kinda like a secret signal that your kitchen’s about to smell amazing real soon.

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You spot the steam cues escaping carefully through the sealing ring and you feel a little excited. The smell of ginger, curry, and garlic sneaks through and you can't help but get hungry fast. Dang this method works way better than waiting forever on the stove.

You gotta love how this easy vegan curry comes together without much fuss. While the pressure cooker’s doing its thing, you sneak a peek and notice those sweet potatoes getting soft under all that spicy, creamy sauce. It’s almost too good to wait for.

The Real Reasons You Will Love This Method

• It cooks your curry way faster than on the stove so you get dinner up quick.
• The pressure seals in all those cozy curry flavors so they mingle real good.
• You get perfect tender veggies every single time without babysitting the pot.
• Quick release means no waiting around when it’s done—you just open and eat.
• The steam cues help you know exactly when to check the food without guessing.
• You use less oil and water which keeps things nice and healthy.
• Cleaning up is easier cause it’s all in one pot, no mess everywhere.

The Complete Shopping Rundown

You need some solid basics to get this vegan curry rockin. Grab olive oil — it’s the base that starts the whole flavor party. Don’t forget fresh ginger and garlic; they make this dish smell heavenly from the first sizzle.

Next you gotta pick your onion — white, yellow, or brown, any works fine. Then the spice crew: mild curry powder, coriander, cumin, turmeric, and just a pinch of cayenne pepper to add a little kick without making it crazy spicy.

For the hearty part, you want sweet potatoes chopped up nice and even. Toss in some tomato paste and canned chopped tomatoes to keep it tangy and rich. Coconut milk brings that creamy dreamy texture everyone loves.

Hit up the veggie aisle next for broccoli and cauliflower florets plus sliced zucchini. Baby spinach will sneak in that green goodness at the end. Oh and coconut sugar for just a little sweet balance. Basmati rice is perfect on the side to scoop it all up.

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How It All Comes Together Step by Step

First up, heat your olive oil in the pressure cooker pot over medium heat. Toss in the chopped onion, cooking until it turns all translucent and soft. You’ll smell it letting go of that raw edge real quick.

Add in the minced ginger and crushed garlic next. Give it a good stir and cook it for a couple minutes until you can really catch their aroma wafting around your kitchen.

Time for the spices. Dump in your curry powder, coriander, cumin, turmeric, and cayenne. Stir every little bit so everything coats the onions and garlic evenly, making the base super flavorful.

Drop your chopped sweet potatoes in and get them mixed up right with all those spices. Then pour in the vegetable stock plus canned tomatoes and tomato paste. You want just enough liquid to cover the sweet potatoes so they cook right.

Close up the lid, making sure the sealing ring is snug. Lock it in place and set the valve to sealing. Bring the pressure cooker up to pressure over medium heat. Once you hear that valve hiss, it's all set to cook.

After about 8 minutes, do a quick release so you don’t overcook the veggies. Add the broccoli, cauliflower, zucchini, and spinach right away. Close it up again and secure the lid but this time do a slow release at the end so your greens stay bright and fresh.

Time Savers That Actually Work

You can totally save time by prepping veggies while the pot heats up. Chop onions, garlic, and ginger ahead so you just toss things in quick. It feels less like a chore that way.

Using pre-minced ginger and garlic from the store works fine in a pinch and speeds things up hilariously.

Don’t have a ton of fresh veggies? Frozen broccoli, cauliflower, and spinach do the job and cut your chopping time big-time.

Opt for canned tomatoes instead of fresh to skip peeling and dicing. Keeps the flavor just right and your hands cleaner.

When it's time to serve, use leftover cooked basmati rice or quick-cook packets you can nuke in minutes. No waiting, easy eating.

The Flavor Experience Waiting for You

The first bite gives you this super warm hug of sweet potatoes soaking up a rich, spiced coconut sauce. You can kinda taste the earthiness of turmeric and cumin mingling softly with a gentle kick from cayenne.

Broccoli and cauliflower keep it fresh and a bit crunchy, adding nice texture that makes your mouth happy. The zucchini slices soak in the curry flavor but still keep a little snap to them.

Baby spinach sneaks in a mild, leafy green taste that balances the heartier flavors. And that little touch of coconut sugar cuts through the acidity from tomatoes, rounding everything out perfectly for a comforting, gotta-have-it-again dinner.

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How to Store This for Later

Let the curry cool down a bit before packing it up. Store in airtight containers so it keeps fresh and doesn't pick up fridge smells weirdly.

In the fridge, you can keep the curry safely for about 3 to 4 days. The flavors even deepen as it sits, which is kinda nice.

Freezing works real good too if you wanna stash meals ahead. Portion it out in freezer-safe containers or bags. When you're ready, just thaw overnight and reheat on the stove or microwave.

If you notice your curry thickens up too much after refrigeration, just add a splash of water or coconut milk when reheating. Give it a good stir and it’s all back to saucy perfection.

What People Always Ask Me

• Can I swap sweet potatoes for regular potatoes? Yeah, you can but sweet potatoes add a sweeter, creamier vibe that’s kinda key to this recipe.
• What if I don’t have all the spices? No stress, the main curry powder covers a lot, but coriander and cumin are great if you can get ‘em. Otherwise, just go easy on what you have.
• Why quick release then slow release? Quick release stops the cooking fast so veggies won’t get mushy. Slow release lets greens like spinach stay vibrant without overcooking.
• Do I really need coconut sugar? It’s optional but it balances the tomato tartness nicely. You can skip it if you’re watching sweetness.
• Can I add chickpeas? Totally, chickpeas are a great protein boost. Add a can straight in with the veggies before closing the lid.
• How do I prevent the curry from sticking? Make sure you have enough liquid and keep the sealing ring clean and well seated. Stir before pressure cooking if you spot anything stuck.

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Easy Vegan Curry in Your Pressure Cooker

This easy vegan curry comes together quickly in a pressure cooker, delivering spicy-sweet flavor with tender veggies in a creamy coconut sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 481 kcal

Equipment

• 1 Pressure Cooker

Ingredients

  

Main ingredients

• 2 tablespoon Olive Oil
• 1 tablespoon Minced Ginger
• 1 tablespoon Crushed Garlic
• 1 Medium Onion White, Yellow or Brown, Chopped
• 2 tablespoon Mild Curry Powder
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Ground Turmeric
• 0.5 teaspoon Cayenne Pepper
• 3 Medium Sweet Potatoes Chopped (4 ½ cups / 600g)
• 0.25 cup Tomato Paste 65g
• 14 oz Canned Chopped Tomatoes 1 can, 400g
• 1 cup Vegetable Stock 240ml
• 14 oz Canned Coconut Milk 1 can, 400ml, Full Fat, Unsweetened
• 2 cups Broccoli Florets 180g
• 2 cups Cauliflower Florets 180g
• 3 Small Zucchini Sliced
• 3 cups Baby Spinach 90g
• 1 teaspoon Coconut Sugar
• Basmati Rice for serving
• Fresh Chopped Cilantro for serving

Instructions

 

Instructions

• Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
• Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
• Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
• Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
• Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
• Serve with basmati rice and fresh chopped cilantro.
• Let the curry cool a bit before packing into airtight containers for storage.
• Reheat gently with a splash of coconut milk or water if it thickens too much.

Notes

We used mild curry powder as we prefer it a little mild, but feel free to use a stronger blend. You can substitute brown sugar for coconut sugar. Leftovers keep well refrigerated up to 4 days or frozen. Nutritional values are for curry only.