Pressure Cooker Vegetable Curry

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This pressure cooker vegetable curry is easy, healthy and the perfect way to pack in loads of veggies! Make it as spicy as you like and add in any veg you have on hand.

Here’s a healthy curry that you need to add to your weekly meal plan!

Overhead shot of pressure cooker vegetable curry on a blue background

White bowl of pressure cooker vegetable curry on a blue background

Vegetable curry is one of my go to dinners when I’m struggling to think of a good dinner option. I love how easy they are and they always have so much flavour. 

Whether it’s a coconut curry with sweet potato or a creamy cauliflower curry, it’s the kind of recipe that it’s great to keep in your back pocket for a busy day when you need dinner fast.

This pressure cooker vegetable curry is really one of those dream weeknight recipes. Once you’re got the recipe down you can switch in any vegetables you like or have that need using up so it always feel like you’re having a different meal. 

Overhead shot of a white bowl of vegetable curry with rice on a blue surface

Close up of vegetable curry with rice in a white bowl

Why we love this pressure cooker vegetable curry:

  • First off it’s vegan so we can feel really virtuous and pleased with ourselves for eating it
  • It’s also pretty healthy thanks to all the vegetables and spices in here and you could make it even healthier by serving it with some brown rice or quinoa if you prefer
  • It’s a great clear out the fridge recipe because you can honestly use pretty much any vegetables you have on hand

Close up of pressure cooker vegetable curry

Overhead shot of pressure cooker vegetable curry with rice in a white bowl

Pressure Cooker Vegetable Curry Ingredients:

  • Ginger & Garlic: I like to use pastes because I can’t be bothered with the peeling and chopping!
  • Spices: Cumin, coriander, turmeric and chilli powder are all in this super flavourful curry. For something a little different try using up some of these spices in this halloumi, kale & white bean bake
  • Vegetables: I used pepper, cauliflower, aubergine and tomatoes but grab whatever else you fancy, pretty much anything will work. Use up leftover tomatoes in this tomato pasta salad
  • Vegetable Stock: Store bought or homemade, whatever you have

White bowl of vegetable curry with a patterned cloth

Overhead shot of vegetable curry in a white bowl on a blue background

Pressure Cooker Vegetable Curry Instructions:

  1. Fry the aromatics: Set the pressure cooker to the saute setting and add the oil followed by the onion, garlic, ginger and chilli.
  2. Add the spices and vegetables: Add the pepper and fry until softened then add the spices and stir to coat. Add the rest of the vegetables followed by the vegetable stock.
  3. Cook under pressure: Place the lid on the pressure cooker and cook for 3 minutes then serve with rice.

Keep scrolling to get the full printable recipe!

Equipment you need to make this recipe…

White bowls of pressure cooker vegetable curry on a blue background

White bowl of pressure cooker vegetable curry with rice

What to serve with vegetable curry?

I love this curry served with rice and maybe some naan bread if I’m feeling extra hungry. If you prefer you could try a different grain if you like.

What pressure cooker should I use to make this recipe?

I use a pressure king pro which I love but you can honestly use any pressure cooker. Most of my recipe are cooked under high pressure so if you don’t have the same settings as the ones mentioned in the recipe then cook on high pressure for the time instructed. If you have the same pressure cooker then grab all my pressure king pro recipes.

Can I make this vegetable curry on the stovetop?

Yes! To make this recipe on the stovetop simply follow the instructions by sauteeing the onion, garlic, ginger, pepper and chilli over a medium heat then add the spices followed by the vegetables. Cook for a couple of minutes then add vegetable stock, start with 200ml and bring to a simmer, adding more liquid if it starts to look dry before the vegetables are cooked and the tomatoes have broken down. Once the cauliflower is tender, serve with rice or any other grain.

Can I make this vegetable curry in the slow cooker?

You can definitely make this curry in the slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours until the vegetables are tender and the sauce is broken down.

Want more? Try these other vegetarian curry recipes!

Or try out all my other pressure cooker recipes

White bowl of vegetable curry with a patterned cloth

Pressure Cooker Vegetable Curry

This pressure cooker vegetable curry is easy, healthy and the perfect way to pack in loads of veggies! Make it as spicy as you like and add in any veg you have on hand.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 131kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 1 clove Garlic crushed
  • 1 tsp Ginger grated
  • 1 Chilli finely chopped and deseeded
  • 1 tsp each Cumin, Coriander, Turmeric, Chilli Powder
  • 1 Pepper chopped
  • 1 head Cauliflower cut into florets
  • 1 Aubergine chopped
  • 3 Tomatoes chopped
  • 100 ml Vegetable Stock
  • Fresh Coriander to serve

Instructions

  • Set the pressure cooker to saute mode and add the olive oil and onion. Fry until softened then add the garlic, ginger, pepper and chilli and fry for another couple of minutes.
  • Add all the spices and stir to coat then add the cauliflower, aubergine and tomatoes followed by the vegetable stock. Stir then seal the pressure cooker and cook for 3 minutes on the stew setting or on high pressure.
Nutrition Facts
Pressure Cooker Vegetable Curry
Amount Per Serving
Calories 131 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 152mg6%
Potassium 987mg28%
Carbohydrates 21g7%
Fiber 8g32%
Sugar 11g12%
Protein 5g10%
Vitamin A 955IU19%
Vitamin C 102.9mg125%
Calcium 57mg6%
Iron 1.3mg7%
* 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!

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5 Comments

  • Reply
    Danielle Wolter
    18/03/2019 at 10:38 AM

    5 stars
    great way to clean out your fridge! loving how easy this is and with so much awesome flavor!

  • Reply
    Demeter
    18/03/2019 at 12:11 PM

    5 stars
    I love how easy this is using an instant pot! Looks delicious!

  • Reply
    Jen
    18/03/2019 at 12:13 PM

    5 stars
    This has so much flavor! It’s the perfect family friendly dinner.

  • Reply
    sue | the view from great island
    18/03/2019 at 1:11 PM

    It can be so hard to get great flavor into vegan dishes, and so I love all your tips. Hauling out my Instant Pot for this tonight!

  • Reply
    Lisa | Garlic & Zest
    18/03/2019 at 1:15 PM

    5 stars
    Amy, you got me with healthy and “clean out the fridge”! That is definitely my kind of cooking. This curry looks rich and flavorful!

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