Thai Pumpkin Curry
By :Camila Quevedo
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Cuisine Asian
Duration 6 Minutes
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Main Dishes
Servings
2 Servings
Ingredients
To prep:
  • 2 tsp ghee or coconut oil
  • 1 Medium Onion sliced
  • 1 piece (½ in size) ginger finely chopped
  • ½ tsp salt
  • 1 tsp cumin
  • tsp ground cinnamon
  • tsp black pepper
  • 2 cups pumpkin, diced
  • 1 ½ cups coconut milk
  • 1 cup sprouts
  • 2 tbsp peanuts
  • 4 broccoli florets, raw
For serving:
  • Peanuts and small pieces of raw broccoli
Cuisine Asian
Duration 6 Minutes
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Main Dishes
Servings
2 Servings
Ingredients
To prep:
  • 2 tsp ghee or coconut oil
  • 1 Medium Onion sliced
  • 1 piece (½ in size) ginger finely chopped
  • ½ tsp salt
  • 1 tsp cumin
  • tsp ground cinnamon
  • tsp black pepper
  • 2 cups pumpkin, diced
  • 1 ½ cups coconut milk
  • 1 cup sprouts
  • 2 tbsp peanuts
  • 4 broccoli florets, raw
For serving:
  • Peanuts and small pieces of raw broccoli
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 Minutes. Add ghee or oil, chopped green onions, chopped ginger, salt, cumin, cinnamon, pepper, and pumpkin. Stir every once in a while.
  2. Add the coconut milk and sprouts.
  3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Minute.
  4. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  5. Serve on individual plates, add peanuts and small pieces of raw broccoli.
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