Coconut Curry in the Instant Pot

If you’re craving some hearty full flavor comfort food, this one is a winner. It’s super easy in the Instant Pot but can certainly be made in a stock pot, it will just take a bit longer and may be better after it has sat overnight in the fridge! If you’re not a fan of coconut milk or prefer a lower fat version this can also be made with unsweetened oat milk. Likewise if you’re unfamiliar with TVP or don’t have any on hand you can substitute tempeh (steam it and crumble it first) or extra firm tofu.

Ingredients

1 TBl olive oil
1 medium onion diced
5 cloves garlic minced
1 cup chopped carrot
1 tsp fresh ground ginger
4 small russet potatoes peeled and diced
2 cups cooked chickpeas
2 cups “just like chicken” or large TVP rehydrated
1 tsp curry powder
1 tsp turmeric
1 tsp Garam masala
1/4 tsp ground black pepper
1 1/2 tsp Himalayan pink salt
3 cups water
1 cup coconut milk
1/2 cup raw cashews
1/4 cup organic raisins
* 1 Tbl corn starch mixed with 2 Tbl water (optional)
*the cornstarch will thicken the sauce if when cooking is complete you wish to have a richer consistency.

In the Instant Pot Sauté olive oil, onion, garlic, ginger and spices 4-5min. Add potatoes, carrots, chickpeas, water, coconut milk and rehydrated TVP and put the lid on the Instant Pot and cook under high pressure for 12 min. Use the quick release method to remove the lid when complete and add in the cashew and raisins and the cornstarch mixture if you wish to thicken the liquid in this dish.

Serve with brown rice or your choice of grain.