Instant Pot Vegetarian Curry

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
4 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: South East Asian
Keyword: tofu, Vegetarian Curry
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Servings: 4
  • 2 tbsp canola oil
  • 3 tbsp curry paste
  • 1 (19-ounce) can coconut milk
  • 14 ounce firm tofu pressed and 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 scallions cut into 2 -inch pieces
  • 1 tsp fresh ginger grated
  • 1 tbsp fresh lime juice
  • 1 tsp sugar
  • Add the oil in the Instant Pot and select “Sauté”. Now, add the curry paste and sauté for about 30 seconds.
  • Add the coconut milk and stir well.
  • Press “Cancel” and stir in tofu, carrot, bell peppers, scallion and ginger.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “Low Pressure” for about 2 minutes.
  • Press “Cancel” and do a quick release.
  • Carefully, remove the lid and mix in the remaining ingredients.
  • Serve hot.
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Instant Pot Recipes? Corrie Cooks

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