Piping Pot Curry · by Meeta Arora★ 4.9 (24)
Instant Pot Pumpkin Curry Recipe (Pressure Cooker)
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 4%
CARBS 14G63% OF CAL
2G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 4G39% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A North Indian pumpkin curry made in a pressure cooker with warm spices, tomatoes, and a balance of sweet and sour flavors. Vegan and naturally gluten-free.
mainindiancurry🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 600 grams Pumpkin (about 4 cups, cut into 1-inch cubes )
- 1 tablespoon Ghee or Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper (slit (optional) )
- 1/2 tablespoon Ginger (minced)
- 1/2 tablespoon Garlic (minced)
- 1/2 Onion (diced )
- 1 Tomato (chopped )
- 1/3 cup Water
- 1/2 teaspoon Sugar (adjust to taste)
- 1/2 Lime (juiced)
- Cilantro (to garnish)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) (or paprika, adjust to taste)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (adjust to taste)
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 4%
CARBS 14G63% OF CAL
2G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 4G39% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 596mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 596MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.