In this Instant Pot Veggie Curry Recipe, tender chunks of delicata squash, kale, red bell peppers and chick peas are enveloped in super rich tasting coconut and spice for the coziest (vegan) fall meal you ever did see (or taste.) Once the pressure-cooker comes to pressure, it only takes 3 minutes of cooking time! Hard to believe but try it and tasting is believing!

Friends, I think I may have to marry my Instant Pot. Don’t tell my husband. But seriously, it is so awesome! I am actually thinking of getting a second one so I don’t have to keep lugging it back and forth between my kitchen in my house, and the one in my studio. I already told you how I bought it when I shared my Instant Pot Cream of Cauliflower Soup recipe. 

I love that I can just dump everything in, turn it on and then go into another room and fold laundry or help the kids clean up their massive pile of lego city. It is not only fast, but it is hands off. Which for a busy mom or dad, you know that is as good as gold.

This Instant Pot Veggie Curry is my latest success. I was so happy with the way it ended up working out. The veggies are tender, but still hold their shape. I am getting better at this! So exciting. {Side note: if you have any suggestions or requests for instant pot recipes I should work on next, let me know in the comments below!} 

How To Make Instant Pot Veggie Curry

1. For the most deep rich curry flavor take a couple extra moments to sauté the onions and spices on sauté mode. The reason this is important is that the sugars in the onions start to caramelize, and become sweeter as they brown. Furthermore, the spices bloom in the hot oil, and taste stronger and less sharp and “raw.”
2. In earlier tests of this Instant Pot Veggie Curry recipe, I found that the curry flavor itself was somewhat boring. I amped them up by adding in the whole mustard seeds (they add a pungent and astringent flavor that balances the sweetness from the maple and onion.) I also wanted more spice so I added some ginger and cayenne. Boom! So glad I did. Now it has just the right amount of pizzaz!
3. As the vegetables cook, they release their own liquid, so I didn’t want to add too much liquid. I found that one cup of veggie broth (I like Imagine No-Chicken) and one can of light coconut milk was enough to make this curry saucy but not soupy.
4. The veggies I used were red bell pepper, kale and delicata squash. If you happen to prefer another medley of veggies, feel free to swap those into this Veggie Curry Recipe. It is fairly forgiving.
5. Cut the delicata squash into half moons. They will hold their shape and provide an interesting texture to the final dish. Delicata squash is one of the winter squashes that doesn’t require peeling, so it is okay to leave the skin on. This also helps with the texture not being to one note and mashy.
6. I also added in a can of chickpeas for a little extra protein and substance. And besides, who doesn’t love chickpeas in their curry!
7. To cook the veggie curry, turn sauté mode off. Then cover the instant pot and set the valve to sealing. Set the instant pot to pressure cook for 3 minutes. Let it come to pressure (this will take a little while- like 10 or 12 minutes) then it will beep and start counting down. Then it will beep once the time is up. Now, carefully with pot holders and a set of tongs, turn the valve to release, and watch in amazement as your entire house fills with steam and the most delicious curry aroma on the planet! Once it stops hissing and steaming. Remove the lid with a pot holder.
8. Finish the curry with maple syrup. This is key to the balance of flavors. I love the way it helps to balance all the spice without negating it. I like to think of maple syrup as a heat enabler. Try it before and after, and you’ll see what I mean! It’s magic. Just saying.
9. Top off the veggie curry bowls with chopped cilantro and cashews for fresh flavor contrast and crunch.

Can You Freeze Veggie Curry?

Yes you can! Here are some things to keep in mind:

• If you are planning to warm it back up all at once, then you can freeze it in one large container. I like to have thawed and re-heated Veggie Curry for lunch, so what I do is I divide it into single servings in 2 cup resealable containers. The trick is to make sure you divide the veggies and broth evenly.
• Make sure the veggie curry is cool before you seal the container shut. Then freeze up to three months.
• Thaw in the fridge for a day then reheat until simmering hot. Top with cilantro and cashews before serving.

What To Serve with Instant Pot Veggie Curry

The servings in this recipe are just shy of two cups. A serving is only 277 calories, which is okay for a light lunch. But for dinner, you may want to add on to it. Here are some recommendations:

If you are gluten-free these Gluten-Free Biscuits from Veggie Balance would be lovely.

Simple brown basmati rice is always a classic and well loved compliment to curry.

If you want to skip grains all-together you can make cauliflower rice from scratch, and ladle the veggie curry over it.

If you’re needing something green to go with this Instant Pot Veggie Curry, these roasted green beans with almonds would be so yummy and savory.

For dessert these Lemon Cranberry Cookies with white chocolate chips from Vegetarian Mama look amazing!  Or my favorite dried apple and walnut oatmeal cookies are great for after a super cozy fall meal.

Thanks so much for reading. Remember, if you try this recipe be sure to come back and leave a star rating and review.

Happy Cooking!

~Katie

instant pot veggie curry

★★★★★ 4.8 from 5 reviews

• Author: Katie
• Prep Time: 15
• Cook Time: 13
• Total Time: 28 minutes
• Yield: 4 servings
• Category: main course
• Method: instant pot
• Cuisine: Indian

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Description

Instant Pot Veggie Curry made with coconut milk, chickpeas, delicata squash, kale, red pepper and rich and spicy curry sauce. Naturally vegan and gluten-free.

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Ingredients

1 tablespoon avocado oil or coconut oil

1 large onion, diced

1 teaspoon mustard seeds

½ teaspoon salt

4 cloves garlic, chopped

2 tablespoons Indian Curry powder

1 teaspoon grated ginger

¼ teaspoon cayenne pepper

1 cup vegetable broth or no-chicken broth

1 14-ounce can light coconut milk

1 large delicata squash, cut into small bite-sized chunks

1 red bell pepper, diced

4 cups chopped curly kale (no stems)

1 14-ounce can chickpeas, drained and rinsed

2 tablespoons dark pure maple syrup, or brown sugar

chopped fresh cilantro and cashews for garnish

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Instructions

1. Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.
2. Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.
3. Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.
4. When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.

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Nutrition

• Serving Size: 1 3/4 cups
• Calories: 277
• Sugar: 14 g
• Fat: 12 g
• Saturated Fat: 6 g
• Carbohydrates: 36 g
• Fiber: 7 g
• Protein: 7 g

Keywords: indian,curry,vegan,vegetarian,veggie,chickpea,kale,delicata squash,coconutmilk,glutenfree,grainfree,healthy