Instant Pot Pumpkin and Plantain Curry

Name: Instant Pot Pumpkin and Plantain Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp vegetable oil (or calorie controlled spray); 2 large onions (finely diced); 2 red (bell peppers, finely diced); 1.6 lb (750g) pumpkin (peeled and cubed into large bite-sized pieces); 400 ml tin coconut milk; 250 ml (1 cup) vegetable stock; 2 tbsp curry powder; 1 tbsp tomato puree; 1 tsp garlic puree; 1 tsp ginger puree; 1 tsp paprika; 0.5 tsp ground all spice; 0.25 tsp cayenne pepper (or to taste); 2 sprigs thyme; salt to taste; 2 ripe plantains (peeled and cut into small cubes)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Cost: $4.80 /serving

Author : Bintu Hardy

instant pot curry vegan

Instructions

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Step 1

Select sauté mode on pressure cooker, once it reads "hot" add oil and onion and pepper into the insert and sauté for 5 mins until softened and press cancel.

Step 2

If anything is stuck to the bottom of the insert, then add stock first and scrape the bottom.

Step 3

Add the rest of the ingredients through to the salt except coconut milk. Stir making sure to scrape off anything stuck to the bottom of the Instant Pot Insert.

Step 4

Add coconut milk last, leaving it on the top to avoid a burn notice.

Step 5

Lock the lid, set valve to "sealing" position, select manual, high pressure and 4 mins cook time.

Step 6

When the cook time ends, perform a complete Quick Pressure Release.

Step 7

Press cancel. Then select sauté mode, add in the plantains and sauté for 5- 6 mins until done.

Step 8

Switch off the Instant pot and serve with Instant Pot Rice or 5 Minute Yoghurt Flatbreads.

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