White bowl of vegetable curry with a patterned cloth
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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.
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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 131kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Sodium: 152mg | Potassium: 987mg | Fiber: 8g | Sugar: 11g | Vitamin A: 955IU | Vitamin C: 102.9mg | Calcium: 57mg | Iron: 1.3mg