Dec 05, 2019, Updated May 28, 2023 This curry is packed with flavors so even if you aren’t a eggplant fan, this might make you one! Pair with quinoa, brown rice or white rice for a comforting and flavorful meal. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. What do you guys use your Instant pot the most for? Personally, it has replaced my traditional Indian pressure cooker for pretty much everything. I cook my everyday dals, rice, beans in it every week. Other than that, I also use it to make pasta (seriously one of my favorite things to make in the IP) and some really comforting curries! One of my recent favorite curries that I made in the Instant Pot is this Eggplant Carrot Curry. This curry is really simple to make but is packed with flavors. Sarvesh isn’t a eggplant fan, he only like it in form of bharta but he said it was good. I will take a “good” from him when it comes to eggplant! Yeah, he is little hard to please with veggies that he doesn’t like!
This Eggplant Carrot Curry
✓ is packed with flavors ✓ easy to make in one-pot ✓ is vegan and gluten-free ✓ makes a comforting meal As with most curries, the flavor lies in using fresh ingredients. And for this reason, I highly recommend using fresh ginger-garlic in curry recipes. It does make a difference to the final taste. Not a fan of eggplant? Well this might make you one! Honestly, I love eggplant but I know many who don’t care about it. One of the best ways to enjoy it in my opinion is in curries and this one cooks together so quickly in the Instant Pot. This curry has a little kick from the paprika, jalapeño which is wonderfully balanced by the sweetness from the coconut milk, carrot and peas.
What You Need For Eggplant Curry
Eggplant, carrots, green peas, onion, tomatoes, garlic, ginger and lots of spices! This eggplant curry recipe has coriander, smoked paprika, cardamom, turmeric and garam masala. It’s finished with coconut milk to make it creamy (and yummy!). And of course a garnishing of cilantro is must for any curry, if you ask me!
Serving Suggestions
I love it with white rice but goes equally well with brown rice. Quinoa will be a good option too or even cauliflower rice if you want your meal to little less in carbs.
Method
1- Press the sauté button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño. 2- Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there’s anything stuck at the bottom of the pot. 3- Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine. 4- Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.
5- Then add the water. Close the pot with its lid. 6- Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release. 7- Open the pot and press the saute button. Add the coconut milk and stir. 8- Also add the cilantro and let the curry simmer for 2 minutes.
Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.
If you’ve tried this Eggplant Carrot Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Instant Pot Eggplant Carrot Curry " ShowToc: true date: “2024-10-08” author: “Leroy Cortez”
Dec 05, 2019, Updated May 28, 2023 This curry is packed with flavors so even if you aren’t a eggplant fan, this might make you one! Pair with quinoa, brown rice or white rice for a comforting and flavorful meal. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. What do you guys use your Instant pot the most for? Personally, it has replaced my traditional Indian pressure cooker for pretty much everything. I cook my everyday dals, rice, beans in it every week. Other than that, I also use it to make pasta (seriously one of my favorite things to make in the IP) and some really comforting curries! One of my recent favorite curries that I made in the Instant Pot is this Eggplant Carrot Curry. This curry is really simple to make but is packed with flavors. Sarvesh isn’t a eggplant fan, he only like it in form of bharta but he said it was good. I will take a “good” from him when it comes to eggplant! Yeah, he is little hard to please with veggies that he doesn’t like!
This Eggplant Carrot Curry
✓ is packed with flavors ✓ easy to make in one-pot ✓ is vegan and gluten-free ✓ makes a comforting meal As with most curries, the flavor lies in using fresh ingredients. And for this reason, I highly recommend using fresh ginger-garlic in curry recipes. It does make a difference to the final taste. Not a fan of eggplant? Well this might make you one! Honestly, I love eggplant but I know many who don’t care about it. One of the best ways to enjoy it in my opinion is in curries and this one cooks together so quickly in the Instant Pot. This curry has a little kick from the paprika, jalapeño which is wonderfully balanced by the sweetness from the coconut milk, carrot and peas.
What You Need For Eggplant Curry
Eggplant, carrots, green peas, onion, tomatoes, garlic, ginger and lots of spices! This eggplant curry recipe has coriander, smoked paprika, cardamom, turmeric and garam masala. It’s finished with coconut milk to make it creamy (and yummy!). And of course a garnishing of cilantro is must for any curry, if you ask me!
Serving Suggestions
I love it with white rice but goes equally well with brown rice. Quinoa will be a good option too or even cauliflower rice if you want your meal to little less in carbs.
Method
1- Press the sauté button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño. 2- Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there’s anything stuck at the bottom of the pot. 3- Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine. 4- Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.
5- Then add the water. Close the pot with its lid. 6- Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release. 7- Open the pot and press the saute button. Add the coconut milk and stir. 8- Also add the cilantro and let the curry simmer for 2 minutes.
Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.
If you’ve tried this Eggplant Carrot Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
