This month’s Recipe Redux challenge is to “Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker” – some of my favorite summertime cooking methods! I used my Instant Pot to create this Vegetable Curry – a delicious, easy meal to make midweek. Enjoy!

Vegetable Curry

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Course: Main Course

Keyword: curry, vegetables

Prep Time: 15 minutes

Total Time: 2 hours 15 minutes

Servings: 6 servings

Author: Chef Abbie Gellman RD

Ingredients

• 1 tablespoon olive oil
• 2 onions diced
• 2 red peppers diced
• 6 cloves garlic minced or grated
• 2 tablespoons ginger minced or grated
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 4 cups vegetable stock
• 1 head cauliflower cut into bite-sized pieces
• 1 can coconut milk
• 1/2 teaspoon salt
• Pinch black pepper
• 1/3 cup cilantro chopped
• 2 cups baby spinach

Instructions

Directions: Version One: Slow Cooker

• Place all ingredients except cilantro into a slow cooker and cook on high 2-3 hours.
• Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.

Directions: Version Two: Instant Pot

• Heat up Instant Pot using saute button, add olive oil, onions, and red peppers. Saute ~3-4 minutes. Add garlic and ginger and saute 30 seconds. Add curry powder and tomato paste and saute, stirring constantly, ~1 minute.
• Add vegetable stock, cauliflower, coconut milk, salt, and pepper. Mix together then switch to slow cooker mode and cook on high 2-3 hours.
• Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.

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