Instant Pot Pumpkin and Plantain Curry
Fill your home with warm autumn flavours with this Instant Pot Pumpkin and Plantain Curry.
Servings 6 people
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
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.
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.
Calories: 515kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 16g | Sodium: 192mg | Potassium: 1279mg | Fiber: 3g | Sugar: 15g | Vitamin A: 11330IU | Vitamin C: 26.6mg | Calcium: 78mg | Iron: 5.6mg