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-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs olive oil, 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 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

Which pressure cooker to buy for recipes like this → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

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.