Instant Pot Pumpkin and Plantain Curry
User Reviews
5
Instant Pot Pumpkin and Plantain Curry
Description
This curry features large cubes of peeled pumpkin and small cubes of ripe plantain cooked together with diced onions and red bell peppers, enriched with coconut milk, vegetable stock, and a blend of curry powder, paprika, allspice, cayenne, garlic, ginger, tomato puree, and thyme sprigs.
After sautéing the onions and peppers in the Instant Pot using the sauté mode, the remaining ingredients except for the coconut milk are added and cooked under high pressure for 4 minutes. Coconut milk is added last to prevent burning during pressure cooking and stirred in after the main cooking phase.
The plantains are then sautéed briefly post-cooking until tender. The resulting dish has a creamy, slightly sweet flavor profile with a soft texture from the pumpkin and plantain, complemented by warming spices. It pairs well with rice, quinoa, or flatbreads for a complete meal.
To avoid burning, scrape the pot bottom after adding stock following the sauté step, add coconut milk last without stirring in, and do not extend pressure cooking time beyond the recipe, as the ingredients can become mushy.
Ingredients
Instant Pot Pumpkin and Plantain Curry Ingredients
- 2 tbsp vegetable oil or calorie controlled spray
- 2 onion finely diced, large
- 2 red bell peppers, finely diced
- 1.6 lb pumpkin peeled and cubed into large bite-sized pieces, 750g
- 400 ml coconut milk tin
- 250 ml vegetable stock 1 cup
- 2 tbsp curry powder
- 1 tbsp tomato puree
- 1 tsp Garlic puree
- 1 tsp ginger puree
- 1 tsp paprika
- 0.5 tsp ground allspice
- 0.25 tsp cayenne pepper or to taste
- 2 thyme sprigs
- salt to taste
- 2 plantain peeled and cut into small cubes, ripe
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
- Serve this curry with Instant Pot cooked rice, quinoa, or 5-minute yogurt flatbreads for a wholesome meal.
- After sautéing onions and peppers, scrape the bottom of the pot upon adding stock to prevent sticking during pressure cooking.
- Add coconut milk last and avoid mixing it in before pressure cooking to prevent burn errors.
- The listed cook time excludes pressure build-up and release times; do not add extra pressure cooking time to avoid overcooked, mushy ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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