Instant Pot Eggplant Carrot Curry

Method7 steps · about 35 min

1. 1

   Step 1: Press the saute button on the Instant Pot. Once the pot displays hot, add the oil (2 tablespoons) and then add the chopped onion, garlic (5 large), ginger and jalapeño (1/2).

   Uses 2 tablespoons oil (30 ml, I used avocado oil) · 1 large yellow onion (chopped) · 5 large garlic cloves (chopped) · One 1-inch (2.5 cm) piece ginger, chopped · 1/2 jalapeño (chopped)

2. 2

   Step 2: Cook for 3 minutes until onions soften, then add the chopped tomatoes (3 medium) and tomato paste (1 tablespoon). Stir to combine. Also de-glaze the pot at this point in case there's anything stuck at the bottom of the pot.

   Soften onion before adding tomatoes · 3 minUses Oil with chopped onion garlic ginger and jalapeno · 3 medium tomatoes (chopped) · 1 tablespoon tomato paste

3. 3

   Step 3: Add all the spices- coriander powder (1 teaspoon), smoked paprika (1/2 teaspoon), cardamom powder (1/2 teaspoon), turmeric powder (1/4 teaspoon) and garam masala (1/4 teaspoon). Also add the salt (3/4 teaspoon) and mix to combine.

   Uses Sauteed tomato-onion-ginger-garlic base · 1 teaspoon coriander powder · 1/2 teaspoon smoked paprika · 1/2 teaspoon cardamom powder · 1/4 teaspoon turmeric powder · 1/4 teaspoon garam masala · 3/4 teaspoon salt (or to taste)

4. 4

   Step 4: Add the cubed eggplants (500 g) and carrots (3-4) along with the peas. Toss to combine with the masala.

   Uses Seasoned tomato-onion masala · 500 g eggplant (about 1 large), cut into 1-inch (2.5 cm) cubes · 3-4 carrots (cut into rounds) · 1/3 cup green peas (I used frozen)

   
5. 5

   Step 5: Add the one-and-a-half cups water (1.5 cups) and scrape the base clean of stuck food. Close according to the cooker instructions and cook two minutes at high pressure. Let pressure release naturally for five minutes, then release the remaining pressure using the cooker instructions for quick release. Open only once fully depressurized.

   Two-minute high-pressure vegetable phase before release · 2 minUses Raw cubed eggplant carrots and peas coated with masala · 1.5 cups water (12 oz)

6. 6

   Step 6: With the lid open, select Saute. Stir in the threequarter cup coconut milk (3/4 cup) and two tablespoons chopped cilantro, then simmer uncovered for two minutes.

   Uncovered coconut-milk finishing simmer · 2 minUses Pressure-cooked eggplant-carrot-pea curry · 3/4 cup coconut milk (6 oz) · 2 tablespoons chopped cilantro

   
7. 7

   Step 7: Garnish with additional cilantro if desired and optionally squeeze in lemon juice (to taste) to taste. Serve with separately prepared rice or quinoa.

   Uses Finished coconut-milk vegetable curry · Additional cilantro for garnish, quantity unspecified · lemon juice, to taste (optional)