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.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 20

Servings 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.

Video

Notes

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

Nutrition