My husband asked me to make a vegetable curry the other night to go with the Chicken Biryani leftovers. So I efficiently threw all the ingredients for the recipe into my Instant Pot Pressure Cooker and made the most amazing vegetable curry in minutes!
You can also cook this in a stock pot simmering on the hob but it will just take longer (around 35 min in total).
I literally just made this recipe up on the spot with random vegetables I had lying around in my fridge, natural yoghurt and the contents of my trusty spice drawer. I think all my best recipes come from this “Ready Steady Cook” method!
This curry really is so simple and you can easily add some chicken, lamb, paneer or chickpeas to the ingredients if you fancy a variation. My recipe makes loads and could easily feed 6 hungry people. We had some more the following night and I added a boiled egg to each plate which was so tasty. It reminded me of when I was a student at Swansea Uni and Egg Curry was a regular item on the Student Union menu board. I still always feel like I want to garnish my curries with a boiled egg. Try this combination, it works. Pure heaven!
You can serve this curry with the Chicken Biryani recipe on my previous blog post, rice, courgetti, noodles, naan bread, couscous, baked potatoes or even just smother over a big plate of chips! It’s up to you. If you get any leftovers, you can store in the fridge and eat over the next couple of days.
Alternatively you could freeze in batches for those nights when you can’t be bothered to cook and fancy a “ping” meal from freezer to microwave. This recipe is already ticking all the boxes for me!
I would recommend that you prepare and chop all your vegetables, garlic and ginger before you start so that you can add ingredients to the pot quickly and in the right order. If you don’t have any of the vegetables listed below handy then feel free to replace with another vegetable of your choice.
It is a good idea to include some chunky pieces of vegetable which hold their shape well during cooking such as cauliflower, carrots or sweet potato as it gives the curry a nice texture. My recipe is a pretty mild but you can always add more chili if you prefer a Mount Etna version to explode on your taste buds.
6 medium chopped tomatoes
4 medium sliced onions
100g of sliced mushrooms
2oz of butter
1.5 tablespoons of korma curry paste
5 crushed garlic cloves
a 1 inch piece of fresh ginger, peeled and finely chopped
half a medium cauliflower chopped into florets or chunks plus some of the best leaves
4 medium carrots, peeled and chopped into chunks
1 large sweet potato, peeled and chopped into chunks
1 tablespoons each of ketchup and tomato puree
1.5 tablespoons of fresh coriander
500g of plain natural low fat yoghurt
Extra fresh coriander and sliced almonds plus a boiled egg if you fancy!
Add the onions and tomatoes to the Instant Pot with the butter and sauté for a 4 to 5 minutes while stirring.
Add the korma paste, garlic and ginger and sauté for another minute. Stir continuously and make sure you get all the caramelized bits from the bottom of the pot mixed into the vegetables
Add the rest of the ingredients including the yoghurt and mix well to combine
Put the lid on, set the pressure valve to close and cook on Manual for 5 minutes followed by 10 minutes Natural Pressure Release then Quick Release.
If you prefer a thicker curry then after pressure cooking, cook on the sauté mode with the lid off, while stirring for 5 to 7 min.
To cook on the hob in a stock pot , just follow the same method as above initially sautéing the vegetables in the korma paste then simmering all the ingredients for around 30 min. Stir regularly but keep the lid on for most of the cooking. Remove the lid for the last part of cooking if you wish to thicken the curry.
Once cooked, sprinkle with with sliced almonds and fresh coriander.
Serve with some raita (yoghurt mixed with chopped cucumber), rice or biryani.