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Mixed Vegetable Curry with Sesame Sauce - Instant Pot
5 from 18 votes

Mixed Vegetable Curry with Sesame Sauce - Instant Pot

This mixed vegetable curry uses a roasted spice paste featuring dried coconut, peanuts, and sesame seeds, cooked with a selection of fresh vegetables including baby eggplants, chickpeas, flat green beans, and carrots. The curry is prepared in an Instant Pot, resulting in a tender, well-spiced dish with a balanced level of heat and earthy flavors. The addition of cilantro adds freshness to the finished curry, which pairs well with hot roti or parathas to complete a wholesome meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories: 136 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Part 1 Spice Paste:
  • 1 tablespoon unsweetened dried coconut roasted
  • 1 tablespoon peanuts roasted
  • 1 tablespoon brown sesame seeds roasted
  • ½ tablespoon ginger grated
  • 6 garlic minced, cloves
  • ¼ cup water
Part 2:
  • 1 tablespoon neutral cooking oil generic cooking oil
  • ¼ cup water
  • ½ teaspoon Turmeric ground
  • ½ tablespoon cumin ground
  • ½ tablespoon ground coriander
  • 1 tablespoon Kashmiri red chili powder
  • ½ cup chickpeas removed from the pods, fresh green
  • 1 cup flat green beans cut into 1 inch pieces
  • 6 baby eggplant cut into quarters
  • 1 tomato diced
  • 2 carrot peeled and sliced
  • 1½ teaspoon kosher salt
  • ¼ cup cilantro finely chopped

Instructions

    Cup of Yum
  1. Make a fine paste of all the ingredients from Part 1 with water.
  2. Set Instant Pot to sauté mode and heat oil. Add the spice paste and cook for a minute stirring frequently. Add water and mix well.
  3. Add turmeric, red chili powder, ground cumin, ground coriander, tomatoes and sauté. 
  4. Add remaining vegetables and salt. Add 1 cup water and mix well deglazing the pot making sure the curry paste is not stuck to the bottom of the pot. 
  5. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
  6. Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds. 

Notes

  • Serve the curry with hot roti or parathas for a traditional pairing.
  • It can also accompany South Indian dishes like Ven Pongal or Khichdi for a gluten-free option.
  • If specialty vegetables are unavailable, substitute with hardy fresh or frozen mixed vegetables.
  • The Instant Pot method speeds cooking and intensifies flavors without overcooking the vegetables.

Nutrition Information

Calories 136kcal (7%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 148mg (6%) Potassium 746mg (16%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 4165IU (83%) Vitamin C 17.3mg (19%) Calcium 65mg (7%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 136

% Daily Value*

Calories 136kcal 7%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 148mg 6%
Potassium 746mg 16%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 4165IU 83%
Vitamin C 17.3mg 19%
Calcium 65mg 7%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.