Vegan Curry

Vegan Curry - spiced and fragrant, delicately flavored and oh-so-flavorful. And, it comes together in less than 30 minutes. Bonus: this instant pot vegan curry is easily customizable and versatile.

5 from 17 votes

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Course: Main Course

Cuisine: Indian

Keyword: 30-minute vegan dinner, curry recipe, easy curry, how to make curry, indian curry, instant pot curry, instant pot recipes, instantpot curry, Vegan curry

Prep Time: 10

Cook Time: 10

Servings:

Calories: 263kcal

Author: Sophie

Equipment

Instant pot

Ingredients

1 Sweet potato Cubed
3 tablespoon Dried onion flakes or fried onion
2 cloves of garlic
3 large tomatoes
2 cups cooked chickpeas
½ cup coconut milk
1 tablespoon Hot curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
2 teaspoon coriander powder
2 teaspoon minced fresh ginger
Salt to taste

Optional

½ teaspoon chili powder or cayenne pepper (for a hot curry)
1 cup Fresh spinach or half cup cooked spinach (I have used)
Lime juice and cilantro to garnish and serve
1-2 teaspoon oil to sauté or oil spray for baking

Instructions

Prep The Veggies:

I am using sweet potatoes, spinach, tomatoes and spices in this recipe. To start with the process, peel and dice the sweet potatoes.
Add a teaspoon of oil in the inner pot and sauté sweet potatoes for a minute or two. For an oil-free versions, skip this step. Just divide the sweet potatoes into two portions and roast one portion in the oven at 350 F for 12 minutes. (I am using baked sweet potatoes)

Prep The Curry Base & Pressure Cook:

Purée tomatoes with onion flakes, half of the spices and herbs/aromatics.
Put the instant pot into the sauté mode. Add the purée once the inner pot is hot. After two minutes, when the mixture starts to bubble, add remaining spices, salt and chickpeas and half of the raw, diced sweet potatoes. Add ½ cup water is needed.(see if the mixture is very thick or if the tomatoes were not juicy enough for a watery purée)
Close the lid and seal the vent.
Cover and set the instant pot to pressure cook for 10-minutes.
After the cooking time, allow for NPR for about 5-8 minutes. Then quick release the pressure and open the vent.
Now add frozen or fresh spinach, garam masala and remaining baked or sautéed sweet potatoes and set the instant pot to the sauté mode again.
Add ½ cup water, and allow the mixture to boil. Once the sauce thickens a bit, add coconut milk and mix well.
After the spinach are wilted and the sauce looks semi-thick, switch off the instant pot. The vegan curry is ready.
Garnish the curry with freshly chopped cilantro and lime juice.
Serve with hot rice, cauliflower rice or Indian flat bread. Enjoy!

Stovetop Method:

If cooking in a pan or sauce pan on the stovetop, add the purée to a hot pan and cover the mixture and cook for ten minutes.
Once the mixture thickens, add sweet potatoes(all roasted or sautéed) chickpeas and spices. Add 1 cup water and bring the mixture to a boil. Add spinach and adjust salt.Once the consistency of the curry suits your preference, add coconut milk.
Mix well and turn the heat off.
Garnish with cilantro and lime juice before serving.

Notes

Note:

If using other vegetables, cook them according to your preference of doneness.

Some of my favorite combinations are:

Broccoli+yellow curry paste+tofu+coconut milk.
Potato+Cauliflower+tikka masala sauce
Tofu+mushrooms+broccoli+carrots and snow peas+red curry paste and coconut milk
Tofu+pumpkin purée+red curry paste and coconut milk
Seitan+Indian curry paste+cashew cream
Roasted Cauliflower+Indian curry paste+cashew cream

To make the curry hot, I have added hot curry powder. However, you can always add ½ teaspoon chili powder as well.

Homemade curry masala powder

Indian Curry Paste

Nutrition

Serving: 240g | Calories: 263kcal | Carbohydrates: 22.3g | Protein: 5.1g | Fat: 17.6g