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Instructions:
Sauté Aromatics:
Set the Instant Pot to Sauté. Add a splash of water (or oil) and sauté the onions, garlic, and ginger for 2–3 minutes until fragrant.
Toast Spices:
Stir in curry powder, cumin, coriander, turmeric, and chili powder. Sauté for 1 minute to bloom the spices.
Build the Base:
Add the tomatoes, cooking for 2–3 minutes until softened and combined with the spices.
Add Veggies & Liquids:
Cancel Sauté mode. Add potatoes, bell peppers, carrots, chickpeas, coconut milk, and vegetable broth. Stir to combine.
Pressure Cook:
Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
Release Pressure:
Allow a natural release for 5 minutes, then quick-release any remaining pressure.
Adjust & Finish:
Open the lid and stir. Adjust consistency with additional broth if needed. Season with salt, pepper, and lime juice.
Serve:
Ladle into bowls, garnish with fresh cilantro, and serve with rice, quinoa, or naan.
Tips & Variations:
Veggie Swaps: Substitute with spinach, cauliflower, or zucchini.
Spice It Up: Add fresh chilies or red pepper flakes for extra heat.
Storage: Keeps for 3 days in the fridge. Add a splash of broth when reheating.
Nutrition (per serving):
Calories: 320
Carbs: 47g (Fiber: 10g)
Protein: 9g
Fat: 12g (Saturated: 9g)
Sodium: 602mg
This simple yet flavorful curry is a healthy, plant-based dish perfect for any occasion.
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