Multi-Cooker Vegetable Curry
Aromatic vegetable curry cooked to perfection in a multi-cooker, packed with spices and creamy coconut milk.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- 1 cup chickpeas, drained
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Nutrition Facts
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Instructions
Set the multi-cooker to 'Sauté' mode. Heat the coconut oil, then add the chopped onion. Sauté until translucent, about 3 minutes.
Add minced garlic and grated ginger. Stir for another minute until fragrant.
Add curry powder, turmeric, cumin, and coriander. Stir well to coat the onions and spices evenly.
Pour in the coconut milk and vegetable broth, stirring to combine. Add the carrots, bell pepper, cauliflower, green beans, and chickpeas.
Close the lid and set the multi-cooker to 'Pressure Cook' mode for 10 minutes. Allow natural pressure release for 5 minutes before opening.
Stir in lime juice, then season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Chef's Tips
- Spice Level: Adjust the amount of curry powder or add chili flakes for extra heat.
- Vegetable Variations: Swap in sweet potatoes, zucchini, or spinach for different textures.
- Creaminess: For a richer curry, use full-fat coconut milk.
- Serving Suggestion: Serve with basmati rice or naan bread for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
