5 from 27 votes
Instant Pot Pumpkin and Plantain Curry
Instant Pot Pumpkin and Plantain Curry combines pumpkin cubes, ripe plantains, onions, peppers, and spices cooked under pressure with coconut milk and vegetable stock for a creamy, subtly spiced vegetarian curry. The quick pressure cooking softens the ingredients while preserving distinct flavors and textures.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
people
Calories:
515 kcal
Course:
Dinner
Cuisine:
African, Indian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 515
% 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.