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Simple Pumpkin Curry (within the Immediate Pot)


Probably the most creamy, scrumptious Pumpkin Curry recipe is made proper in your Immediate Pot for a fast and simple wholesome meal.

pumpkin curry in bowl

Pumpkin Curry within the Immediate Pot

One factor that I like about curry is which you could pack within the veggies! This Thai pumpkin curry recipe is vegetarian (technically vegan!) and made in your stress cooker.

It comes out good and creamy and so flavorful you’ll need to eat this for all 3 meals.

The curry paste featured on this pumpkin curry recipe is red Thai curry paste. So, there’s a Thai curry flare that’s accompanied by coconut milk and contemporary lime juice. Significantly to die for!

Why You’ll adore it!

  • Vegetarian
  • Veggie-packed
  • 30-minute meal
  • Seasonal
ingredients on counter

The Veggies

  • Pumpkin: this recipe requires round 2 cups of cubed pumpkin. You possibly can dice it your self or purchase it pre-cubed.
  • Onion: onion is vital for the bottom of the flavors on this recipe. We used yellow onion.
  • Potatoes: russet potato provides nice texture and quantity to this curry. Be happy to swap for Idaho or purple potatoes.
  • Carrots: carrts add a little bit of sweetness.
  • Garlic: garlic is a part of the flavour base of the curry sauce. We used minced, however you need to use crush or paste.
  • Cherry tomatoes: we love that cherry tomatoes add nice colour and a burst of taste.
  • Spinach: contemporary spinach is added proper on the finish and steamed proper in your Immediate Pot.
  • Peas: we used frozen peas for this recipe. They’re added in with the spinach on the finish.

Don’t have pumpkin?

Don’t have pumpkin, however nonetheless need to make this? Strive utilizing candy potatoes or butternut squash as a substitute. Each will work completely subbed 1:1.

The Curry Sauce

In fact, each pumpkin curry deserves a stellar curry sauce. Ours options Red Thai Curry Paste, however you can too use inexperienced if that’s all you could find.

  • Coconut milk: be sure that to purchase full-fat coconut milk. It’s rather more flavorful than the “lite” form.
  • Crimson Thai curry paste: as a substitute of including quite a lot of spices, Crimson Thai curry paste does the job. It’s flavorful and one among our favourite methods to taste a curry. It’s additionally what makes this Thai Pumpkin Curry.
  • Broth: broth is used to skinny out this recipe. We used rooster broth, however in the event you’re seeking to make this recipe vegan or vegetarian, be happy to make use of veggie broth.
cooking onions in Instant Pot

How you can Make Pumpkin Curry in Immediate Pot

  1. Sauté onions and garlic: use the Immediate Pot’s sauté function to cook dinner onion and garlic in olive oil.
  2. Combine curry sauce: in the meantime, mix coconut milk, broth, purple Thai curry paste, and nutmeg collectively till mixed.
  3. Add veggies: add pumpkin, potato, carrots, cherry tomatoes, and serrano pepper and blend. Then, pour within the curry sauce and blend once more.
  4. Strain cook dinner: cowl Immediate Pot and switch the valve to seal. Prepare dinner on excessive stress for six minutes.
  5. Fast launch: when the timer goes off, fast launch your Immediate Pot. Then, combine the pumpkin curry.
  6. Add spinach and peas: add within the contemporary spinach and frozen peas and blend once more. Cowl the Immediate Pot and let the veggies steam for five minutes.
  7. Combine and serve: Combine the pumpkin curry yet one more time. The pumpkin ought to be partially nonetheless in tact, however about half of it is going to soften into the sauce making it tremendous thick and creamy. Serve and revel in!

We propose serving this scrumptious curry with white jasmine rice, quinoa, or brown rice.

Topping Concepts

Each bowl of curry deserves tons of toppings. Listed here are some concepts:

  • Recent cilantro
  • Lime juice
  • Pepitas
  • Scorching sauce
  • Inexperienced onions
Thai pumpkin curry in Instant Pot

Variations & Add-Ins

Make it spicy: seeking to make this spicy? Be happy so as to add a spicier pepper reminiscent of jalapeño or sizzling sauce.

Add a protein: There are a number of methods so as to add protein to this pumpkin curry. You possibly can add in a can of garbanzo beans or every other bean or combine in some shredded rooster proper on the finish.

Add extra veggies: Though there’s a first rate quantity of veggies on this recipe, you can too add just about every other veggie to this curry. Listed here are some concepts:

  • Bell pepper
  • Candy potato
  • Broccoli
pumpkin curry in Instant Pot

Storage

Bought leftover curry? Let it cool fully after which retailer it in an hermetic container within the fridge for as much as 3-5 days.

pumpkin curry in bowl

curry in bowl

Immediate Pot Pumpkin Curry

This yummy pumpkin curry recipe is filled with veggies and is made in your Immediate Pot for a fast weeknight meal that’s vegetarian and naturally gluten-free.

Prep: quarter-hourPrepare dinner: quarter-hourWhole: half-hour

Fats 15

Carbs 23

Protein 6

Yield 6 1x


Components

  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 4 cloves garlic, smashed and minced
  • 1 tablespoon contemporary grated ginger 
  • ½ teaspoon nutmeg
  • 2 cups cubed pumpkin, peeled and chopped into 1-inch cubes (or butternut squash) 
  • 1 medium russet potato, peeled and chopped into 1-inch cubes 
  • 2 giant carrots, peeled and chopped into half-moons
  • 1 cup cherry tomatoes, halved 
  • 1 serrano pepper, sliced
  • 1 15-oz. can full fats coconut milk 
  • 1 cup broth, any form
  • 3 tablespoons purple Thai curry paste 
  • 1 teaspoon salt 
  • 4 cups child spinach, roughly chopped
  • 2 cups frozen peas

Toppings

  • 23 tablespoons contemporary lime juice 
  • ⅓ cup contemporary cilantro, chopped 

Directions

  1. Flip in your Immediate Pot’s saute function and add 1 tablespoon of olive oil. 
  2. When the olive oil is aromatic, add the onion and garlic to the pot and sprinkle with ¼ teaspoon of salt. 
  3. Sauté the onion and garlic for 2-3 minutes after which add the contemporary ginger to the pot and stir the elements collectively. Prepare dinner for round 2 minutes. 
  4. In the meantime, pour the broth and coconut milk right into a bowl with a pour spout. Whisk the curry paste and nutmeg into the broth and coconut milk till they’ve dissolved.
  5. Add the pumpkin, potato, carrots, cherry tomatoes, and serrano pepper into the Immediate Pot after which pour the curry combination over the greens. 
  6. Sprinkle the remainder of the salt over the greens and stir. 
  7. Cowl the Immediate Pot and seal the valve. Prepare dinner on excessive stress for six minutes. 
  8. When the timer goes off, fast launch the stress from the Immediate Pot.
  9. Uncover the Immediate Pot and blend. Make it possible for the pumpkin is fork-tender. Add the spinach and peas into the pot, stir, and canopy the Immediate Pot. Let stand coated for five minutes to permit the spinach to wilt and the peas to cook dinner. 
  10. Uncover the Immediate Pot. The pumpkin will find yourself being partially intact. A few of it is going to soften into the curry sauce, which is what makes this recipe good and thick. Add lime juice and stir all of the elements till mixed and serve instantly over white rice and topped with contemporary cilantro. 

Ideas & Notes

  • Diet data doesn’t embody rice.

Diet Info

Serving Dimension: 1/6
Energy: 261
Sugar: 9
Fats: 15
Carbohydrates: 23
Fiber: 6
Protein: 6

Writer: Lee FunkeClass: Foremost MealMethodology: Immediate PotDelicacies: ThaiEating regimen: Vegan



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