Creamy Coconut Eggplant Curry (Vegan Instant Pot)
Velvety eggplant simmered in a fragrant coconut curry sauce with bell peppers and spinach, ready in 30 minutes. This indian-inspired indian (vegan) ready in about 30 minutes pairs (13.5 oz) coconut milk, vegetable broth, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced into 1/2-inch cubes eggplant
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 3 cloves minced garlic
- 1 tbsp, grated fresh ginger
- 1, diced red bell pepper
- 2 cups fresh spinach
- 1 tbsp lime juice
- 1 tsp salt
- 1 tsp brown sugar
Instructions
- Step 1: Place diced eggplant in the Instant Pot, then add 1 cup vegetable broth, 2 tbsp curry powder, 3 minced garlic cloves, and 1 tbsp grated ginger; stir to combine.
- Step 2: Secure lid, set valve to sealing, and cook on HIGH PRESSURE for 5 minutes; allow 10 minutes natural release.
- Step 3: After pressure releases, open lid and stir in 1 diced red bell pepper, 1 can coconut milk, 1 tsp salt, and 1 tsp brown sugar; cook on SAUTÉ mode for 5 minutes until flavors meld and sauce thickens slightly.
- Step 4: Stir in 2 cups fresh spinach until wilted and fully incorporated, then add 1 tbsp lime juice and adjust salt to taste.
- Step 5: Serve hot over jasmine rice with extra lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut Eggplant Curry (Vegan Instant Pot) take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Coconut Eggplant Curry (Vegan Instant Pot)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Creamy Coconut Eggplant Curry (Vegan Instant Pot)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Coconut Eggplant Curry (Vegan Instant Pot) for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Coconut Eggplant Curry (Vegan Instant Pot) vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
