Vegetable Curry
By :Camila Quevedo
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Course Main Dishes
Browse Category Main Dishes
Duration 17 Minutes
Cooking Technique Pressure Cook
Home Category Main Dishes
Cook Time 17 Minutes
Servings
2 Portions
Ingredients
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 onion finely diced
  • 2 cloves garlic finely chopped
  • 1 piece Ginger finely grated, size of a garlic clove
  • 1 tbsp garam masala
  • 2 tomatoes diced
  • ½ red pepper diced
  • 2 tbsp water
  • ¾ cup (200 ml) coconut milk
  • 8 oz (250 g) mushrooms, quartered
  • 1 cup Broccoli
  • Basmati rice, for serving
Course Main Dishes
Browse Category Main Dishes
Duration 17 Minutes
Cooking Technique Pressure Cook
Home Category Main Dishes
Cook Time 17 Minutes
Servings
2 Portions
Ingredients
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 onion finely diced
  • 2 cloves garlic finely chopped
  • 1 piece Ginger finely grated, size of a garlic clove
  • 1 tbsp garam masala
  • 2 tomatoes diced
  • ½ red pepper diced
  • 2 tbsp water
  • ¾ cup (200 ml) coconut milk
  • 8 oz (250 g) mushrooms, quartered
  • 1 cup Broccoli
  • Basmati rice, for serving
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Votes: 0
Rating: 0
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Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the olive oil, salt, garam masala, onion, garlic, and ginger. Sauté for about 5 minutes, then add the tomato and red pepper. Add 2 tbsp water. Continue until onion is translucent, stirring occasionally. Once this is done, press Cancel.
  2. Add the mushrooms, broccoli, and coconut milk. Stir. Press Pressure Cook and set time to 2 Minutes.
  3. Once done, press the pressure release button to release all the air.
  4. Open the pot lid. You can serve immediately alongside basmati rice.
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