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    Home » Recipes » Recipes

    14/01/2018 Dairy Free Recipes

    Pressure Cooker Curry with Potato & Aubergine

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    You won't believe how quick and easy this pressure cooker curry is! It's perfect for an instant pot or any electric pressure cooker. Serve with rice for a healthy vegetarian dinner.

    We cook vegetarian quite a lot. It's fun to find new ways to use vegetables and as good as vegetarian curries are we also love veggie versions of pasta dishes, Mexican stews and quick noodle recipes.

    This pressure cooker curry is one of our favourite vegetarian recipes though, it's so great to be able to have a vegetarian dinner on the table in a matter of minutes!

    Overhead shot of pressure cooker curry with potato and aubergine

    So Will got me a pressure cooker for Christmas. We'd had a few conversations about them (since the whole Instant Pot thing took off) and he'd managed to convince me that I didn't need one.

    Well, kind of, I obviously still wanted one but had resigned myself to the fact I wasn't going to be getting one.

    White bowl of curry with pressure cooker in the background

    Will claims that he actually wasn't going to buy me one. That is until I got really sick before Christmas.

    I was stuck in bed for nearly a week and missed out on a lot of pre-Christmas fun which is pretty much the worst because I love the pre-Christmas time almost as much as the actual Christmas time.

    Anyway, Will felt so sorry for me that he changed his mind about the pressure cooker and went out and got one. He is a very good boyfriend. And that's one good thing that came out of my being sick!

    Close up of pressure cooker curry with wooden spoon

    So he was actually thinking of buying me the Instant Pot but they were completely out of stock before Christmas so he ended up getting me the Pressure King Pro and so far we have loved it.

    You can find my other pressure cooker recipes here (these are great Pressure King Pro recipes but will work with any pressure cooker or Instant Pot!).

    Will especially has been obsessed with pressure cooking basically all our meals 😂

    Overhead shot of white bowls of curry with rice on a marble background

    We've found it especially useful on nights we've been going out for a run, there's a delay function which means that we can set it to cook just before we know we'll be back from our run which is really handy and means we can have dinner minutes after getting home.

    Anyway, this recipe will work with any pressure cooker so give it a go whether you've got the instant pot or something else!

    Close up of potato and aubergine curry with rice on a white bowl

    Ingredients you need for this pressure cooker curry with potato & aubergine:

    • Olive Oil
    • Onion
    • Garlic
    • Ginger
    • Chilli
    • Cumin
    • Coriander
    • Garam Masala
    • Turmeric
    • Chilli Powder
    • Aubergines
    • Potatoes
    • Tomatoes
    • Tomato Puree
    • Vegetable Stock

    Keep scrolling to get the full recipe for this pressure cooker curry with potato & aubergine...

    Curry is one of our favourite meals to make so I'm so glad we've found a way to make it so super quickly. This version has potato and aubergine (eggplant) but you could definitely add whatever vegetables you like.

    I know some people are a bit weird about aubergine but I've got some really fab aubergine recipes on the blog so check them out if you want to make better friends with this shiny purple guy.

    Oh, also, if you're doing veganuary or going vegetarian or any other healthy January things then this curry is PERFECT for you (pressure cooker vegetarian recipes for the win, right?!).

    I've also used the pressure cooker to make a saag aloo which is similar to this curry but has potatoes cooked in a spinach based sauce instead and it's so good!

    Pressure cooker curry with potato in a bronze coloured insert

    Bowl of pressure cooker curry on a marble surface

    If you love making curries as much as we do then get all my curry recipes!

    Want more? Try these other pressure cooker curries:

    • Pressure Cooker Vegetable Curry
    • Vegan Pressure Cooker Coconut Curry with Sweet Potato
    • Creamy Cauliflower Curry in the Pressure Cooker
    • Pressure Cooker Turkey and Potato Curry

    Or try all my other pressure cooker recipes!

    How to make pressure cooker curry with potato & aubergine:

    Pressure Cooker Curry with Potato & Aubergine. You won't believe how quick and easy this pressure cooker curry is! It's perfect for an instant pot or any electric pressure cooker. Serve with rice for a healthy vegetarian dinner. #curry#pressurecooker #instantpot #vegetarian #curry

    Pressure Cooker Curry with Potato & Aubergine

    You won't believe how quick and easy this pressure cooker curry is! It's perfect for an instant pot or any electric pressure cooker. Serve with rice for a healthy vegetarian dinner. 
    4.36 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 195kcal
    Author: Amy Fulwood

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 Onion chopped
    • 1 clove Garlic crushed
    • 2.5 cm piece Ginger grated
    • 1 Green Chilli finely chopped
    • 1 tsp each Cumin, Coriander, Garam Masala, Turmeric, Chilli Powder
    • 2 medium Aubergines cut into cubes
    • 4-5 medium Potatoes about 500g cut into cubes
    • 3 Tomatoes finely chopped
    • 1 tablespoon Tomato Puree
    • 100 ml Vegetable Stock
    • Fresh Coriander chopped, to serve
    UK Measures - US Measures

    Instructions

    • Put your pressure cooker into saute or browning mode and add the oil. Add the onion and cook for 2 minutes. Stir in the ginger, chilli and garlic and cook for another 3-5 minutes until everything has softened.
    • Add the spices and cook until fragrant then stir in the aubergines, potatoes and tomatoes until everything is coated in the spices. Pour in the vegetable stock and tomato puree then put the lid on and seal. 
    • Cook for 3 minutes. I used the stew mode on our pressure cooker so use the equivalent on yours. Once it's finished cooking release the steam and serve with rice and chopped coriander.
    Nutrition Facts
    Pressure Cooker Curry with Potato & Aubergine
    Amount Per Serving
    Calories 195 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 161mg7%
    Potassium 1317mg38%
    Carbohydrates 36g12%
    Fiber 12g48%
    Sugar 12g13%
    Protein 6g12%
    Vitamin A 895IU18%
    Vitamin C 36mg44%
    Calcium 74mg7%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the exact ingredients used.
     
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Equipment you need to make this recipe…

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    Reader Interactions

    Comments

    1. Shashi at SavorySpin says

      January 15, 2018 at 1:41 pm

      I am so sorry you were sick around Christmas - you do have a wonderful boyfriend though to have gotten you a pressure cooker! Btw, your curry looks fantastic!

      Reply
      • Amy says

        January 15, 2018 at 11:15 pm

        Aww thanks Shashi, I am very lucky 🙂

        Reply
    2. Lisa says

      January 15, 2018 at 2:50 pm

      5 stars
      You have a very good boyfriend -- I have an old-school pressure cooker with the little wobbly pressure gauge on top and everything -- it still works like a charm, so no need for me to invest in yet another kitchen appliance, but I'll definitely be trying your recipe!

      Reply
      • Amy says

        January 15, 2018 at 11:15 pm

        Ah, sounds awesome!

        Reply
    3. Tara says

      January 15, 2018 at 2:52 pm

      5 stars
      Looks like you are definitely enjoying your new pressure cooker! This looks like quite the comforting meal and so flavorful!

      Reply
      • Amy says

        January 15, 2018 at 11:14 pm

        Thanks Tara 🙂

        Reply
    4. Janette | Culinary Ginger says

      January 15, 2018 at 2:58 pm

      I love making curries, they're my go-to quick and easy meal but now they're even quicker with the pressure cooker. Must give this a try.

      Reply
      • Amy says

        January 15, 2018 at 11:14 pm

        Same!

        Reply
    5. sue | theviewfromgreatisland says

      January 15, 2018 at 3:23 pm

      Oh gosh I love this, can it be done in a slow cooker?

      Reply
      • Amy says

        January 15, 2018 at 11:14 pm

        I haven't tried it but I think it would definitely work in a slow cooker!

        Reply
    6. Leslie says

      January 15, 2018 at 3:40 pm

      5 stars
      I love the texture of aubergine, but I don't think I've ever tried it in a curry. This sounds delicious! (I love my Instant Pot, too!)

      Reply
      • Amy says

        January 15, 2018 at 11:15 pm

        It works really well!

        Reply
    7. Yvette says

      October 02, 2018 at 8:46 am

      5 stars
      Made this last night and it was absolutely delicious. I hadn't used the stew mode before but the timing was spot on, the potatoes were cooked through and the eggplant (aubergine to us!) was tender and melting. This is going in my favourites folder.

      Reply
      • Amy says

        October 02, 2018 at 10:26 am

        This is so great to hear, I'm so pleased you liked the recipe!

        Reply
    8. Hannah Lockett says

      January 09, 2019 at 11:24 pm

      5 stars
      Hey this looks lovely.
      Can I ask do you also do the rice in your pressure cooker?
      If so do you do it after the curry (putting the curry to one side?
      Thanks 🙂

      Reply
      • Amy says

        January 10, 2019 at 7:59 pm

        Hi Hannah, I normally just cook the rice normally while I'm preparing the curry but you could definitely cook it in the pressure cooker afterwards if you move the curry to one side 🙂

        Reply
    9. Aileen says

      May 05, 2019 at 6:05 pm

      Hi

      When you say a piece of ginger - is it supposed to go in whole and then be discarded, or is it grated?
      Thanks

      Aileen

      Reply
      • Amy says

        May 07, 2019 at 11:22 am

        Hi Aileen, it's grated, thanks for pointing that out! I've updated the recipe

        Reply

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