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Instant Pot Eggplant Curry
Course
lunch
Cuisine
Indian, Pakistani
Keyword
Eggplant Curry
Prep Time
9
minutes
minutes
Cook Time
21
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Calories
264
kcal
Author
Corrie
Ingredients
⅓
cup
coconut oil
1
medium
eggplant
peeled, cut in half, and then sliced lengthwise
½
onion
chopped
3
cloves
garlic
minced
⅓
cup
tomato
chopped
¼
teaspoon
ground cumin
¼
teaspoon
cayenne pepper
¼
teaspoon
ground turmeric
½
cup
water
2
tablespoon
fresh cilantro
chopped
Instructions
Place 2 tablespoons of oil in the Instant Pot and select “Sauté”. Then add half of the eggplant slices and cook for about 5-7 minutes.
Transfer the eggplant slices into a bowl.
Repeat with more 2 tablespoons of oil and remaining slices.
In the pot, add remaining oil, cooked eggplant slices, onion and garlic and cook for about 1-2 minutes.
Press “Cancel” and stir in remaining ingredients except cilantro.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 3 minutes.
Press “Cancel” and do a quick release.
Remove the lid and select “Sauté”.
Cook for about 1-2 minutes.
Press “Cancel” and serve hot with the garnishing of cilantro.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
25
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
8
mg
|
Potassium:
440
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
263
IU
|
Vitamin C:
8
mg
|
Calcium:
29
mg
|
Iron:
1
mg