Instant Pot Curry

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This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.

Sylvia Fountaine, M.A.

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

5 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Immunity Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 (14 ounce) can coconut milk
1 tablespoon curry powder
1 teaspoon sugar (or coconut sugar)
¾ teaspoon salt
1 teaspoon dried fenugreek leaves or 1/2 teaspoon fenugreek powder (Optional)
½ teaspoon fennel seeds
½ teaspoon ground turmeric
8 ounces potatoes, cut into 3/4-inch cubes (about 2 cups)
1 red bell pepper, cut into 1-inch squares
1 (15 ounce) can no-salt-added chickpeas, rinsed
2 cups fresh sugar snap peas, stem ends trimmed, halved
1-2 teaspoons lemon juice

Directions

Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric.
Stir in potatoes, bell pepper and chickpeas. Close and lock the lid. Cook on high pressure for 5 minutes. Release the pressure manually. Remove lid and return the multicooker to sauté mode.
Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.

Tips

To make ahead: Refrigerate curry for up to 2 days. Reheat before serving.

Equipment: Electric pressure cooker (multicooker)

Originally appeared: Eatingwell.com, September 2018

Nutrition Facts (per serving)

324	Calories
21g	Fat
30g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size 1 cup
Calories 324
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 3g	12%
Total Sugars 5g
Added Sugars 1g	2%
Protein 8g	15%
Total Fat 21g	27%
Saturated Fat 16g	78%
Vitamin A 1021IU	20%
Vitamin C 53mg	59%
Folate 97mcg	24%
Sodium 404mg	18%
Calcium 71mg	5%
Iron 5mg	26%
Magnesium 84mg	20%
Potassium 644mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Instant Pot Curry

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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