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Instant Pot Vegetarian Curry
This deliciously colorful and vegan-friendly curry is loaded with creamy tofu, healthy vegetables and traditional South-East Asian flavors.
Course
Main Course
Cuisine
Indian, South East Asian
Keyword
tofu, vegan, Vegetarian Curry
Prep Time
13
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
20
minutes
minutes
Servings
5
Calories
367
kcal
Author
Corrie
Ingredients
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
Instructions
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 :)
Video
Notes
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.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
12
g
|
Protein:
10
g
|
Fat:
33
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
29
mg
|
Potassium:
405
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
4290
IU
|
Vitamin C:
54
mg
|
Calcium:
143
mg
|
Iron:
5
mg