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Instant Pot Vegetable Curry
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Instant Pot Vegetable Curry

Instant Pot Vegetable Curry blends fresh vegetables with spices and the result is a delicious, spicy curry dish.
Course Main Course
Cuisine American
Keyword 30minutes, dinner, healthydinner, instantpot, instantpotdinner, vegetablecurry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 387kcal
Author Alkaline Recipes

Equipment

  • Instant Pot

Ingredients

  • 1 onion chopped
  • 1 large sweet potato peeled and chopped
  • 4 cups baby broccoli chopped
  • 4 cloves garlic minced
  • ¼ cup chile anaheim chile, chopped
  • 1 tablespoon fresh ginger minced
  • ½ cup quinoa
  • 15 ounces can chickpeas drained
  • 29 ounces canned tomatoes chopped
  • 2 teaspoons sea salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon turmeric
  • ½ teaspoon coriander
  • 1 teaspoon red pepper flakes
  • 2 tablespoons coconut aminos
  • 32 ounces vegetable broth
  • 27 ounces coconut milk
  • 4 boneless, skinless chicken thighs optional

Instructions

  • Add vegetable broth to Instant Pot and add spices and coconut aminos. Stir well. Add all remaining ingredients.  Stir well.
  • Place lid on Instant Pot, and close vent.  Set Instant Pot to pressure cook for 8 minutes.  After cooking is complete, let pressure naturally release, NR, for 10 minute.  Open vent.
    If you are adding chicken, increase pressure cooking time to 20 minutes.
  • Serve vegetable curry on noodles or white rice.

Notes

Not cooking in an Instant Pot?
Crockpot:
Add all ingredients to a crockpot, and cook on high for 4 hours or on low for 8 hours.
Stove Top:
Add all ingredients to a large soup pan.  Bring to boil, and simmer for 2 hours.