Instant Pot Regional Vegetable Curry with Coconut Milk
A vibrant vegetable curry made with a blend of regional spices, simmered in creamy coconut milk for a rich and comforting vegetarian dish. This indian-inspired vegan (vegetarian) ready in about 35 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced 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 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 large (about 1 1/2 cups cubes) sweet potato, peeled and cubed
- 2 cups cauliflower florets
- 1 cup green beans, trimmed and cut in half
- 1 cup diced tomatoes (canned)
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Set Instant Pot to sauté mode. Add 2 tbsp olive oil, then 1 diced medium yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until onion is soft and fragrant.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric. Cook for 1 minute until spices are aromatic.
- Step 3: Add 1 1/2 cups cubed sweet potato, 2 cups cauliflower florets, 1 cup green beans, 1 cup canned diced tomatoes, 1 can (13.5 oz) coconut milk, 1 cup vegetable broth, and 1 tsp salt. Stir to combine.
- Step 4: Seal the Instant Pot lid and cook on high pressure for 8 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Step 5: Open lid, stir curry, and garnish with 1/4 cup chopped fresh cilantro before serving over rice or with flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Regional Vegetable Curry with Coconut Milk take to make?
Total time is about 35 minutes (15 min prep + 20 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 Instant Pot Regional Vegetable Curry with Coconut Milk?
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 olive oil from drying out.
Can I substitute ingredients in Instant Pot Regional Vegetable Curry with Coconut Milk?
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 Instant Pot Regional Vegetable Curry with Coconut Milk 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 Instant Pot Regional Vegetable Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
