Multicooker Indian Vegetable Curry – ATK

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  • 3 TBS vegetable oil
  • 3 onions (chopped fine)
  • Salt and pepper
  • 7 TSP curry powder
  • 4 TSP garam masala
  • 6 garlic cloves (minced)
  • 1 serrano chile (stemmed, seeded, and minced)
  • 1½ TBS grated fresh ginger
  • 1½ TBS tomato paste
  • 2½ C chicken or vegetable broth, plus extra as needed
  • ¾ head cauliflower (~1.5 pound) (cored and cut into 1-inch florets)
  • 18 OZ sweet potatoes, peeled and cut into ¾” pieces
  • 22 OZ canned chickpeas (rinsed)
  • 21 OZ canned diced tomatoes
  • 12 OZ green beans (trimmed and cut into 1″ lengths)
  • ¾ C canned coconut milk
  • ⅓ C minced fresh cilantro

If you prepare this recipe using the pressure cook setting, it will take ~45 minutes. If you prepare this recipe using the slow cook setting, it will take ~5 hours 30 minutes.

  1. Using highest sauté or browning function, heat oil in multicooker until shimmering. Add onions and 1 TSP salt and cook until onions are softened, 3 to 5 minutes. Stir in curry powder, garam masala, garlic, serrano, ginger, and tomato paste and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, then stir in cauliflower, potatoes, chickpeas, and tomatoes and their juice.
  2. TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Gently stir green beans into curry and cook using highest sauté or browning function until crisp-tender, 6 to 8 minutes.
  3. TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until vegetables are tender, 4 to 5 hours (if using Instant Pot, select high slow cook function and increase cooking range to 6 to 7 hours). Add the green beans for the last hour of cooking. Carefully remove lid, allowing steam to escape away from you.
  4. Turn off multicooker. Stir in coconut milk and adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.

Yields 6 – 8 servings.