Today we are making a very simple vegetarian Instant Pot recipe – Eggplant Curry. This recipe is very customizable, packed with protein, fiber, and flavor. This makes a large batch – perfect for meal prepping. What other recipes are you interested in? Let me know in the comments below.
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INGREDIENTS:
1 medium Eggplant
2 medium Zucchini
2 Large Carrots
1 Sweet Potato
2 Vine-Ripe Tomatoes
8 ounces Red Curry Paste (2 jars)
8 ounces Filtered Water
2 cans Coconut Milk (roughly 15 oz each)
1 tablespoon Garlic Bouillon
1 tablespoon Tomato Paste
1 teaspoon Garam Masala (optional)
1 teaspoon Red Curry Powder (optional)
½ teaspoon White Pepper (optional)
2 cups Fresh Spinach
1 Lime (optional)
Salt & Pepper to taste (+ salt for the eggplant)
Drizzle of Avocado Oil
INSTRUCTIONS:
1. Slice eggplant into ½ inch slices and salt both sides. Set aside for 20-30 minutes. Rinse and pat dry the eggplant. Peel and chop carrots and potato into bite size pieces. Chop zucchini and tomatoes into bite size pieces.
2. Set Instant Pot to sauté on high and add a drizzle of avocado oil. Add chili paste and sauté for 1 – 2 minutes. Add tomato paste and bouillon and mix well. Add veggies and mix well. Add coconut milk and dried spices. Press cancel on the Instant Pot and set to HIGH pressure for 5 minutes. Allow 10 minutes of natural pressure and perform a quick release. Open the lid and add the fresh spinach. Serve with basmati rice if desired. Zest and slice lime and add to each plate a little zest and a wedge of lime. Enjoy!
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