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By :The Complete Vegan Instant Pot Cookbook By Barb Musick |
Course | Dinner, Lunch, Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths, Vegan & Vegetarian |
Duration | less than 15 min |
Diet | Gluten Free, Vegan |
Cooking Technique | Pressure Cook |
Main Ingredient | Bell Pepper, Cauliflower, Chili Powder, Coconut Milk, Curry Paste, Ginger, Rice, Tomatoes, Water |
Prep Time | 10 minutes |
Cook Time | 2 minutes |
Servings |
4-6 Servings
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Ingredients
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Votes: 6
Rating: 3.83
Rate this recipe!
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INGREDIENT TIP:
Full-fat coconut milk helps make this curry rich and thick, but you can use the lighter-calorie lower-fat version, if you prefer.
PER SERVING: Calories: 349; Total fat: 31g; Saturated fat: 26g; Sodium: 943mg; Carbs: 18g; Fiber: 6g; Protein: 5g
BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures.
The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.
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Very easy to make. It came together very well and tasted amazing. I used half the salt. It turned out great still. Great recipe.
Making again today fir the 2nd time. Very delicious and super easy to make.
I would but the recipe is missing it does not come up so how can anyone make it
So quick and easy to make. The family loved it; it will be a weekly dinner in our house!
It sucks. It’s bad soup, cauliflower soup.
This was resally really bad!
Good flavor but IP curdles the coconut milk and there is too much liquid. Cook all ingredients except water and coconut milk for 10 min in a regular sauce pan. Add 8 oz coconut milk at end and heat.