Instant Pot Pumpkin Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pumpkin curry loaded with vegetables, potatoes, and spinach cooked in coconut milk with aromatic spices. Naturally vegetarian and gluten-free, it's a satisfying weeknight dinner made quickly in an Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 small white onion (chopped)
- 4 cloves garlic (smashed and minced)
- 1 tablespoon fresh grated ginger
- ½ teaspoon nutmeg
- 2 cups cubed pumpkin (peeled and chopped into 1-inch cubes (or butternut squash))
- 1 medium russet potato (peeled and chopped into 1-inch cubes)
- 2 large carrots (peeled and chopped into half-moons)
- 1 cup cherry tomatoes (halved)
- 1 serrano pepper (sliced)
- 1 15-oz. can full fat coconut milk
- 1 cup broth (any kind)
- 3 tablespoons red Thai curry paste
- 1 teaspoon salt
- 4 cups baby spinach (roughly chopped)
- 2 cups frozen peas
- 2-3 tablespoons fresh lime juice
- ⅓ cup fresh cilantro (chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 993mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1503mg
- Calcium
- 150mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 993MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.