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Instant Pot Vegetarian Curry Recipe

This Instant Pot Vegetarian Curry is so easy to make for a healthy weeknight meal! Forget boring, rushed dinners because you don’t know what to make. Put this on your meal plan and enjoy a flavorful dinner at the end of a long day!

Instant Pot Vegetable Curry Recipe

Instant Pot Vegetarian Curry Recipe

This vegetarian curry recipe is an easy, flexible recipe that transforms boring, rushed weeknight dinner into an amazing flavorful experience!

When I was growing up, my dad did most of the weeknight meals since he was home earlier. Also he was a butcher so most of the time it included meat. And he was not a really adventurous cook. He loved all basic “American-style” dishes like marinated chicken with vegetables on the side. Ethnic food was not his thing. I think the closest he got to is was cooking asian-style dinners in the wok which were amazing.

It wasn’t until my mid-20s that I was able to experience south-asian cuisine like Thai food or Indian. Once I did, though, I was hooked. All of those warm flavors just mixing together to create this amazing food was mind-blowing. To be able to cook a dish like this at home is so exciting.

carrots peas and potatoes

This quick and easy vegetarian curry is loaded with potatoes, zucchini, carrots and green peas and plenty of warm spices for a delicious and flavorful dinner!

How Healthy is Curry?

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

According to Healthline, the spice blend is rich in anti-inflammatory compounds and consuming it may help reduce oxidative stress, boost heart health, and improve blood sugar levels, among other potential benefits. The best part is that curry powder makes an excellent addition to a wide array of recipes.

If you have family members who do not want a vegetarian meal, you can definitely add some grilled or rotisserie chicken to their dish!

This recipe calls for coconut milk, but you can also use greek yogurt if you prefer. We love this veggie curry served over steamed brown rice, but basmati rice, couscous and even cauliflower rice would all be great here!

First in your instant pot, or electric pressure cooker which is what I have, add in small and baby red potatoes. Add in minced garlic.

vegetable curry potatoes and garlic

Stir in cayenne, cumin, turmeric, cardamon, curry, cinnamon, salt, and pepper. Fill with broth just until potatoes are covered. Place lid on instant pot. Set valve to sealed position. Press pressure cook or manual button and set to 8 minutes.

vegetable curry spices

Once the instant pot stops counting quick release pressure. Set to saute mode and then add in zucchini and squash. Saute for about 2 to 4 minutes. Add in frozen peas and carrots. Slowly stir in coconut milk. Add a little at a time to not make the curry soupy. Then mash the potatoes some. The curry should coat the back of a spoon. You may not need all the coconut milk.

vegetable curry with broth and peas

Serve with rice and topped with cilantro.

vegetarian curry

vegetable curry

Instant Pot Vegetarian Curry Recipe

Yield: 6
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

This vegetarian curry recipe is an easy, quick recipe that transforms boring, rushed weeknight dinner into an amazing flavorful experience!

Ingredients

  • 8 small red potatoes; peeled and sliced into quarters
  • 15 baby red potatoes; sliced into quarters
  • 1 zucchini; peeled and quartered
  • 1 yellow squash; peeled and quartered
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamon
  • 1 teaspoon curry
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoon cracked black pepper
  • 1 - 28 oz vegetable broth
  • 1/2 cup frozen peas and carrots
  • 1/2 coconut milk
  • Top with cilantro

Instructions

    1. Add in small and baby red potatoes. Add in minced garlic.
    2. Stir in cayenne, cumin, turmeric, cardamon, curry, cinnamon, salt, and pepper. Fill with broth just until potatoes are covered. Place lid on instant pot. Set valve to sealed position. Press pressure cook or manual button and set to 8 minutes.
    3. Once the instant pot stops counting quick release pressure. Set to sauté mode and then add in zucchini and squash. Sauté for about 2 to 4 minutes. Add in frozen peas and carrots. Slowly stir in coconut milk. Add a little at a time to not make the curry soupy. Then mash the potatoes some. The curry should coat the back of a spoon. You may not need all the coconut milk.
    4. Serve with rice and topped with cilantro.

Notes

If your curry is too watery add a little cornstarch slurry. The idea is to add the coconut milk for flavor and slowly if it starts to look a little too much then stop. You want to keep a thick consistency.

vegetable curry in instant pot

quick weeknight vegetarian curry

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