Instant Pot Vegetable Curry {vegan}

This instant pot vegetable curry is packed with Indian-inspired spices and loaded with fresh veggies. Plus, it’s completely vegan, gluten-free, and cooks up in less than 20 minutes!  

Recipe

Ingredients

• 2 zucchini cubed
• 1 red bell pepper chopped
• 1 orange bell pepper chopped
• 1 cup peas frozen
• 2 cups vegetable broth
• 15 ounces coconut cream
• 2 tbsp curry powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tbsp ground ginger
• 1 tsp ground cumin
• basmati rice cooked, for serving
• cilantro fresh, for garnish
• cayenne pepper or sliced chili peppers optional

Instructions

• Combine all ingredients in inner pot. Stir to combine.
• Turn pressure valve to sealing and set manual pressure on high for 10 minutes.
• Do a quick release when pressure time has finished.
• Mix in a dash of cayenne pepper or sliced chili peppers to increase spice level, if desired.
• Serve over rice, garnished with fresh cilantro.

Nutrition