Easy Pumpkin Curry
Ingredients
The vegetables
-
2
cups
cubed pumpkin
-
1
small
white onion, chopped
-
4
cloves
garlic, smashed and minced
-
1
tablespoon
fresh grated ginger
-
½
teaspoon
nutmeg
-
1
medium
russet potato, chopped
-
2
large
carrots, chopped
-
1
cup
cherry tomatoes, halved
-
1
1
serrano pepper, sliced
-
4
cups
baby spinach, roughly chopped
-
2
cups
frozen peas
The sauce
-
1
15-oz. can
full fat coconut milk
-
1
cup
broth
-
3
tablespoons
red Thai curry paste
-
1
teaspoon
salt
Toppings
-
2-3
tablespoons
fresh lime juice
-
⅓
cup
fresh cilantro, chopped
Instructions
- Sauté onion and garlic in olive oil using the Instant Pot's sauté feature.
- Add fresh ginger and cook for a couple of minutes.
- Whisk together broth, coconut milk, curry paste, and nutmeg in a separate bowl.
- Add pumpkin, potato, carrots, cherry tomatoes, and serrano pepper to the Instant Pot and pour the curry mixture over them.
- Sprinkle salt and stir the mixture before sealing the Instant Pot.
- Cook on high pressure for 6 minutes, then perform a quick release.
- Stir the mixture, ensuring the pumpkin is fork-tender, then add spinach and peas.
- Cover and let the spinach wilt and peas cook for 5 minutes.
- Stir in lime juice and serve the curry over rice, topped with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
261
Total fat
15g
Total carbohydrates
23g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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