Instant Pot Vegetarian Curry

Tofu cubes mixed with yellow and green ball pepper strips in yellow curry sauce

Instant Pot Vegetarian Curry is inspired with desi spices and is loaded with a bunch of vegetables.

Plus, it's completely vegan, gluten-free, and cooks up in less than 20 minutes!

Tofu cubes mixed with yellow and green ball pepper strips in yellow curry sauce

A perfect winter warmer and crowd-pleaser vegetarian curry that is super-quick and easy to make!

This creamy curry is full of tofu and delicious vegetables and covered with a deliciously spicy coconut milk sauce.

Instant Pot Vegetarian Curry Recipe Video

What else can I add?

This recipe calls for a variety of vegetables. Feel free to add more vegetables you like:


Green Peas



Diced potato

How to thicken up the curry?

Don't worry if you end up with thin watery curry.

Simply prepare a slurry with a tablespoon of cornstarch and water.

Just press "saute" and add the slurry slowly while stirring it into the curry.

Instant Pot Vegetarian Curry

How to serve

Serve the curry over

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Can I store leftovers

Absolutely, keep in an airtight container, store in the refrigerator, and thaw overnight before reheating.

Or you can freeze the curry for up to three months.

How to make

Gather the necessary ingredients.

Instant Pot Vegetarian Curry

Sauté the pot at Normal for 5 minutes.

Add canola oil and curry paste.

Instant Pot Vegetarian Curry

Add the coconut milk and stir well.

Instant Pot Vegetarian Curry

Now stir in tofu, carrot, bell peppers, shallots, and ginger.

Instant Pot Vegetarian Curry

Cook on “Manual” with “Low Pressure” for about 2 minutes.

Do a quick release.

Instant Pot Vegetarian Curry

Carefully, remove the lid and mix in the remaining ingredients: lemon juice and sugar.

Stir well.

Instant Pot Vegetarian Curry

Dish out and serve hot.

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Tofu cubes mixed with yellow and green ball pepper strips in yellow curry sauce

Instant Pot Vegetarian Curry

This deliciously colorful and vegan-friendly curry is loaded with creamy tofu, healthy vegetables and traditional South-East Asian flavors.
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, South East Asian
Keyword: tofu, vegan, Vegetarian Curry
Prep Time: 13 minutes
Cook Time: 7 minutes
Total Time: 20 minutes
Servings: 5
Author: Corrie


  • 2 tablespoon canola oil
  • 3 tablespoon curry paste
  • 19 ounce coconut milk
  • 14 ounce firm tofu cubed
  • 1 carrot peeled and sliced
  • 1 red bell pepper seeded and chopped into 1-inch pieces
  • 1 green bell pepper seeded and chopped into 1-inch pieces
  • 2 shallots cut into 2 -inch pieces
  • 1 teaspoon fresh ginger grated
  • ½ tablespoon lemon juice
  • 1 teaspoon sugar


  • Press "saute" and add canola oil.
  • Add curry paste and mix well.
  • Add coconut milk and stir well.
  • Add tofu, carrot, bell peppers, shallots, and ginger and stir well.
  • Close the lid and cook on low pressure for 2 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Open the lid and stir in lemon juice and sugar.
  • Serve and enjoy 🙂


Calories: 367kcal Carbohydrates: 12g Protein: 10g Fat: 33g Saturated Fat: 21g Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Trans Fat: 1g Sodium: 29mg Potassium: 405mg Fiber: 3g Sugar: 5g Vitamin A: 4290IU Vitamin C: 54mg Calcium: 143mg Iron: 5mg



You can play with the amount of sugar and lemon juice in the last step. Just add a little every time, taste and add more if necessary.
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