Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons curry powder
  • 1 large shallot (* sliced thin)
  • 2 cloves garlic (* minced)
  • 1 13.66oz can unsweetened lite coconut milk
  • 1 8oz can tomato sauce
  • 1 tablespoon granulated sugar
  • 24 pre-cooked meatballs (* can use frozen)
  • 1 medium head cauliflower (* cut into large chunks)
  • 1/4 cup loosely packed cilantro leaves (* roughly chopped, optional garnish)

Instruction

  • Turn your Instant Pot onto the sauté function and add the olive oil.
  • Once the pot is hot, add the curry powder and cook for 1-2 minutes.
  • Add the shallot and garlic and cook for 2-3 more minutes, until just soft.
  • Turn off the sauté function and stir in the coconut milk, tomato sauce, and sugar.
  • Add the meatballs carefully to avoid splashing and top with the chunks of cauliflower.
  • Put the lid on the instant pot and set to pressure cook on high for 5 minutes.
  • Once the curry is done cooking, allow the pot to do a 10 minute natural release, then do a quick release.
  • Serve the curry over rice or noodles, if desired, and top with chopped fresh cilantro.