Ministry of Curry · by Archana Mundhe★ 4.7 (37)
Instant Pot Vegetable Manchurian
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 28%
CARBS 14G29% OF CAL
4G FIBER4G SUGAR7G OTHER
FAT 9G43% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetable meatballs in a spicy soya-ginger-garlic sauce, cooked quickly in an Instant Pot. Tangy and bold, served over rice or noodles for a complete meal.
mainchinesebowlbeans🥘 pressure cookerdairy freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- ½ cup yellow onion (diced)
- 2 teaspoons ginger grated (grated)
- 2 teaspoons garlic minced (minced)
- 1 teaspoon red chili flakes (optional)
- 16 frozen veggie balls (IKEA, Trader Joe's or Whole foods )
- 2 cups low sodium vegetable broth
- 2 teaspoons soy sauce
- 2 teaspoons vinegar (I used chili vinegar)
- 2 teaspoons sugar
- 2 tablespoons corn starch (or arrowroot powder )
- ¼ cup water
- red pepper flakes
- 2 tablespoons cilantro (chopped)
- 2 tablespoons scallions (chopped )
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 28%
CARBS 14G29% OF CAL
4G FIBER4G SUGAR7G OTHER
FAT 9G43% OF CAL
1G 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
- 2m
- Cook
- 8m
- Sodium
- 570mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.