Instant Pot Pumpkin and Plantain Curry
User Reviews
5.0
27 reviews
Excellent
Instant Pot Pumpkin and Plantain Curry
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Fill your home with warm autumn flavours with this Instant Pot Pumpkin and Plantain Curry.
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Ingredients
Instant Pot Pumpkin and Plantain Curry 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
Instructions
Instant Pot Pumpkin and Plantain Curry Instructions
- 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.
- If anything is stuck to the bottom of the insert, then add stock first and scrape the bottom.
- 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.
- Add coconut milk last, leaving it on the top to avoid a burn notice.
- Lock the lid, set valve to "sealing" position, select manual, high pressure and 4 mins cook time.
- When the cook time ends, perform a complete Quick Pressure Release.
- Press cancel. Then select sauté mode, add in the plantains and sauté for 5- 6 mins until done.
- Switch off the Instant pot and serve with Instant Pot Rice or 5 Minute Yoghurt Flatbreads.
Notes
- Tips for Making Instant Pot Pumpkin and Plantain Curry
- What to Serve with Instant Pot Pumpkin and Plantain Curry
- Instant Pot Rice.
- Instant Pot Quinoa.
- 5 Minute Yoghurt Flatbreads.
- Cook time does not include time to come up to pressure or for pressure to release.
- Do not add extra time as ingredients can become mushy.
- After you sauté the onions and peppers, scrape the bottom of the pot after adding the stock to prevent sticking during high pressure cook time.
- To prevent burning during the Manual High Pressure cooking phase, add coconut milk last and do not mix in.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
16g
(80%)
Sodium
192mg
(8%)
Potassium
1279mg
(37%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
11330IU
(227%)
Vitamin C
26.6mg
(30%)
Calcium
78mg
(8%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 16g | 80% |
| Sodium | 192mg | 8% |
| Potassium | 1279mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 11330IU | 227% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 78mg | 8% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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