Instant Pot Pumpkin and Plantain Curry Ingredients
2tbspvegetable oilor calorie controlled spray
2large onionsfinely diced
2redbell peppers, finely diced
1.6lb(750g) pumpkinpeeled and cubed into large bite-sized pieces
400mltin coconut milk
250ml(1 cup) vegetable stock
2tbspcurry powder
1tbsptomato puree
1tspgarlic puree
1tspginger puree
1tsppaprika
0.5tspground all spice
0.25tspcayenne pepperor to taste
2sprigs thyme
salt to taste
2ripe plantainspeeled and cut into small cubes
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.