May 16, 2019, Updated Jun 04, 2019 The creamy spinach curry is spiced with coriander, cardamom, garam masala and loaded with veggies like potato, carrots, peas & peppers! 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. The thing I love most about my Instant Pot is the convenience to make awesome meals in one go. Whether it’s rice or pasta or noodles, you can pretty much make everything using your instant pot. I also love using my instant pot to cook 2 things at one time like in this rice and dal recipe. Sure, you would have to invest in some instant pot accessories for that but I would say it’s so worth it. Once you have the accessories, a whole range of recipes to cook in the pot opens up. Like for this Mixed Vegetables Spinach Curry, I used a steamer basket to steam the veggies while cooking the spinach curry at the same time. It turned out really good and I am excited to share this recipe with you guys!
This Mixed Vegetables Spinach Curry
✓ is packed with flavors ✓ vegan and gluten-free ✓ makes a comforting meal ✓ goes well with rice, quinoa or any bread ✓ spiced with coriander, garam masala, cardamom ✓ flavored with coconut milk There’s a long list of ingredients to make this curry however don’t let that list intimidate you. Once you have gathered all the ingredients, it is a pretty easy recipe to make. I have used a steamer basket here to steam the veggies and cook the curry at the same time. Now, you might ask why didn’t I straight away added the veggies to the curry and let it all cook together without using the steamer basket. Well the reason is that I wanted to puree the spinach once it was cooked and so it just made sense to cook the vegetables and the curry separately. Once the curry is pureed, you add in the cooked veggies and simmer for 2 minutes and done. What vegetables have I used in this curry? I used potatoes, carrots, peas and peppers. I let the potatoes, carrots and peas cook with the curry and added the peppers later on. I wanted the peppers to remain slightly crunchy so I didn’t pressure cook them. Can you add other veggies? Sure, you can green beans, just steam them with other veggies. You can add broccoli, asparagus but add them to the curry once it’s pressure cooked, just like I added the peppers. Don’t pressure cook the broccoli or asparagus with rest of the veggies, they will turn to mush in that time. Use mixed greens for more flavor! So for this recipe, I have used only spinach. But you can very well use a mix of spinach, mustard greens, turnip, collard greens. It will add more flavor to the curry. Also you can use ghee in place of oil for that extra flavor. I hope you guys enjoy this recipe. I enjoyed mine with rice. PS: Check out the stove-top instructions for this curry in the recipe card below.
Method
1- Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf and cumin seeds. Let the cumin seeds sizzle for few seconds. 2- Then add the onion, green chili, garlic and ginger. Saute for 3 to 4 minutes until the onions are light brown. 3- Add the chopped tomatoes and deglaze the pot using your spatula. Make sure there’s no burnt bits stuck at the bottom after sauteing the onions. Add the spices- coriander powder, garam masala, red chili powder and cardamom powder. Also add the salt. 4- Start adding the spinach, little at a time.
5- Add little and wait until the spinach leaves wilt and then add some more. Keep adding little by little until all the leaves are wilted. 6- Then add 1/2 cup of water. 7- Place a steamer basket on top of the curry. To the steamer basket, now add the cut potatoes, carrots and green peas. 8- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. Make sure the pressure valve is in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position.
9- Open the lid and carefully remove the steamer basket from the pot. Also remove the bay leaf. 10- Then use an immersion blender to puree the spinach. You can also use a regular blender, just wait for the content in the pot to cool down a bit before you put them in a regular blender. 11- Once you pureed the spinach, add the coconut milk and stir and then press the saute button. 12- Add the cooked veggies back into the pot along with sliced red pepper. Cover the pot with a lid and let the curry simmer on saute for 2 minutes.
Add lemon juice and mix. Sprinkle some cardamom powder (optional) and serve mix vegetables spinach curry with rice or roti or quinoa.
If you’ve tried this Instant Pot Mixed Vegetables Spinach Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Instant Pot Mixed Vegetables Spinach Curry " ShowToc: true date: “2024-10-22” author: “Katie Williams”
May 16, 2019, Updated Jun 04, 2019 The creamy spinach curry is spiced with coriander, cardamom, garam masala and loaded with veggies like potato, carrots, peas & peppers! 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. The thing I love most about my Instant Pot is the convenience to make awesome meals in one go. Whether it’s rice or pasta or noodles, you can pretty much make everything using your instant pot. I also love using my instant pot to cook 2 things at one time like in this rice and dal recipe. Sure, you would have to invest in some instant pot accessories for that but I would say it’s so worth it. Once you have the accessories, a whole range of recipes to cook in the pot opens up. Like for this Mixed Vegetables Spinach Curry, I used a steamer basket to steam the veggies while cooking the spinach curry at the same time. It turned out really good and I am excited to share this recipe with you guys!
This Mixed Vegetables Spinach Curry
✓ is packed with flavors ✓ vegan and gluten-free ✓ makes a comforting meal ✓ goes well with rice, quinoa or any bread ✓ spiced with coriander, garam masala, cardamom ✓ flavored with coconut milk There’s a long list of ingredients to make this curry however don’t let that list intimidate you. Once you have gathered all the ingredients, it is a pretty easy recipe to make. I have used a steamer basket here to steam the veggies and cook the curry at the same time. Now, you might ask why didn’t I straight away added the veggies to the curry and let it all cook together without using the steamer basket. Well the reason is that I wanted to puree the spinach once it was cooked and so it just made sense to cook the vegetables and the curry separately. Once the curry is pureed, you add in the cooked veggies and simmer for 2 minutes and done. What vegetables have I used in this curry? I used potatoes, carrots, peas and peppers. I let the potatoes, carrots and peas cook with the curry and added the peppers later on. I wanted the peppers to remain slightly crunchy so I didn’t pressure cook them. Can you add other veggies? Sure, you can green beans, just steam them with other veggies. You can add broccoli, asparagus but add them to the curry once it’s pressure cooked, just like I added the peppers. Don’t pressure cook the broccoli or asparagus with rest of the veggies, they will turn to mush in that time. Use mixed greens for more flavor! So for this recipe, I have used only spinach. But you can very well use a mix of spinach, mustard greens, turnip, collard greens. It will add more flavor to the curry. Also you can use ghee in place of oil for that extra flavor. I hope you guys enjoy this recipe. I enjoyed mine with rice. PS: Check out the stove-top instructions for this curry in the recipe card below.
Method
1- Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf and cumin seeds. Let the cumin seeds sizzle for few seconds. 2- Then add the onion, green chili, garlic and ginger. Saute for 3 to 4 minutes until the onions are light brown. 3- Add the chopped tomatoes and deglaze the pot using your spatula. Make sure there’s no burnt bits stuck at the bottom after sauteing the onions. Add the spices- coriander powder, garam masala, red chili powder and cardamom powder. Also add the salt. 4- Start adding the spinach, little at a time.
5- Add little and wait until the spinach leaves wilt and then add some more. Keep adding little by little until all the leaves are wilted. 6- Then add 1/2 cup of water. 7- Place a steamer basket on top of the curry. To the steamer basket, now add the cut potatoes, carrots and green peas. 8- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. Make sure the pressure valve is in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position.
9- Open the lid and carefully remove the steamer basket from the pot. Also remove the bay leaf. 10- Then use an immersion blender to puree the spinach. You can also use a regular blender, just wait for the content in the pot to cool down a bit before you put them in a regular blender. 11- Once you pureed the spinach, add the coconut milk and stir and then press the saute button. 12- Add the cooked veggies back into the pot along with sliced red pepper. Cover the pot with a lid and let the curry simmer on saute for 2 minutes.
Add lemon juice and mix. Sprinkle some cardamom powder (optional) and serve mix vegetables spinach curry with rice or roti or quinoa.
If you’ve tried this Instant Pot Mixed Vegetables Spinach Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
