Oh My Veggies · by Nicole★ 4.6 (12)
Instant Pot Vegetable Curry {vegan}
NUTRITION · PER SERVING20M COOK
CAL 35%·PRO 26%
CARBS 78G44% OF CAL
8G FIBER9G SUGAR61G OTHER
FAT 42G53% OF CAL
34G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian-spiced vegetable curry packed with zucchini, peppers, and peas, ready in under 20 minutes. It's vegan, gluten-free, and naturally comforting served over rice.
mainindiancurrydairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 zucchini (cubed)
- 1 red bell pepper (chopped)
- 1 orange bell pepper (chopped)
- 1 cup peas (frozen)
- 2 cups vegetable broth
- 15 ounces coconut cream
- 2 tbsp curry powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cumin
- basmati rice (cooked, for serving)
- cilantro (fresh, for garnish)
- cayenne pepper or sliced chili peppers (optional)
At a glance
PER SERVING · TIME 20M
CAL 35%·PRO 26%
CARBS 78G44% OF CAL
8G FIBER9G SUGAR61G OTHER
FAT 42G53% OF CAL
34G SAT8G 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
- 10m
- Sodium
- 1100mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.