This was one of the first start to finish meals I made in the Instant Pot. The ingredients are simple but they make a plant-based Instant Pot curry that is rich and spicy with a hint of creamy coconut. Add it to the fluffiest rice, some parsley, chillies and a squeeze of lime and it’s a delicious weekday dinner that tastes like you spent a lot more time cooking than you did.
I used the Pot in Pot method for this recipe to allow me to cook the curry and rice at the same time but still separate them, so they don’t get mixed up before you dish them up. For pot in pot I use a small glass Pyrex dish that fits easily inside the Instant Pot. It’s a method that can seem intimidating at first, but once you’ve tried it you realise how easy it is and how much time it saves. I also started with sautéing some ingredients instead of throwing them all in, to create a more flavourful dish, and the sauté function is one of my favourite functions as it gives you the taste of slow cooking on a stove but with the fast cook of a pressure cooker.
It’s a dinner you can have on the table in under an hour, involves minimal clean up and one that requires a total of no more than 25 minutes hands on time. Pretty much the perfect mid-week meal.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.