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Easy Vegan Curry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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
Cook Time 30 minutes
Total Time 45 minutes
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.