This recipe is for lazy people who like their food or moms who only have nap time to prep dinner. A lot of people are a little daunted at the thought of making curries. Lots of spices are usually involved and they often take a bit of time.
As nice as it is to have a pot of something delicious bubbling on the stove, it’s also pretty nice to throw it all in an Instant Pot, walk away and put your feet up. No babysitting it or having to stir it, you can just sit back and enjoy a glass of vino. This Vegan Curry is pretty flexible. If you don’t have some of these vegetables laying around, feel free to throw in any other veggies you have packed in the freezer.
Reason To Love My Vegan Instant Pot Curry:
- It’s quick and easy
- It’s healthy and pretty low in calories too
- You don’t need to stock up on fancy schmancy spices to make it
- It reheats really well
- Save the pennies..it’s super budget friendly!
- Makes you look like a professional chef when you might not be one
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 large yellow onion
- 1 tablespoon freshly grated ginger or powder if you are lazy like me
- 1-2 medium sweet potatoes chopped
- ½ head of cauliflower, cut into small chunks
- 1 bell yellow or orange pepper, diced
- 2 carrots, thinly diced
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 can of lite coconut milk (or coconut cream to be more keto-esk)
- 1/2 cup tomato sauce
- ½ cup vegetable broth (low sodium)
- ¼ cup chopped cashews
- 1 block of extra firm organic tofu
Set your instant pot to “saute.” Once hot, add a few drops of water or coconut oil and cook the onions and garlic until translucent, then Press the KEEP WARM/CANCEL button.
Put everything into the into the Instapot except for the tofu
Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
In the mean time prep tofu
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- Drain the tofu and gently squeeze out some of the water. I like to press a cloth down on it to get as much water out as possible. Slice the tofu into cubes.
- Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine.
- Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
Once Insta-Curry and Tofu is completed, combine tofu to the curry, stir, and serve immediately. I enjoy having mine with rice or rice noodles topped with cashews and cilantro. DIVINE!!!
I hope you enjoy!!