Mango Cheesecake
Jamaican Mixed Vegetable Curry
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This dish is one of the few times I think it’s okay to use a prepared curry powder! You can mix and match different vegetables for this dish—just ensure that they all cook approximately the same time.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
6 servings
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Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- 1 tbsp minced fresh ginger
- 1 cup chopped onion
- 1 tbsp plus 1 1/2 tsps Jamaican curry powder
- 1 stemmed, seeded, and sliced Scotch bonnet pepper
- 3 sprigs fresh thyme or
1/2 tsp dried thyme - 1 tsp kosher salt
- 1/2 tsp ground allspice
- 4 cups peeled pumpkin
1 inch cubes - 1 1/2 cups peeled potatoes
1 inch cubes - 2 cups stemmed, seeded, and diced red yellow, or orange bell peppers
- 1 cup Water
- Cooked rice for serving
Ingredients
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Instructions
- Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the vegetable oil. Once the oil is hot, add the garlic and ginger. Cook, stirring, for 20 seconds.
- Stir in the onion and cook, 1 to 2 minutes. Add the curry powder, Scotch bonnet pepper, thyme, salt, and allspice. Stir well to coat. (At this point, if you have any browning or sticking at the bottom of the pot, use
1/4 cup to1/3 cup water to deglaze the pot, scraping up the browned bits and allowing the water to evaporate.) - Add the pumpkin, potatoes, bell peppers, and water. Select CANCEL.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
- Open the lid and use the back of a spoon to mash some of the vegetables to thicken the curry, if desired.
- Ladle the curry into individual bowls over rice and serve.
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