Instant Pot Vegetable Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 vegan recipe (vegetarian), ready in about 35 minutes, pairs olive oil, yellow onion, diced, and garlic cloves, minced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 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

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Instructions

1. 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.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric. Cook for 1 minute until spices are aromatic.
3. 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.
4. 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.
5. Step 5: Open lid, stir curry, and garnish with 1/4 cup chopped fresh cilantro before serving over rice or with flatbread.