Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil (30 ml, I used avocado oil)
  • 1 large yellow onion (chopped)
  • 5 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 1/2 jalapeño (chopped)
  • 3 medium tomatoes (chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon salt (or to taste)
  • 1 large eggplant (around 500 grams, diced into 1-inch cubes)
  • 3-4 carrots (cut into rounds)
  • 1/3 cup green peas (I used frozen)
  • 1.5 cups water (12 oz)
  • 3/4 cup coconut milk (6 oz)
  • 2 tablespoons chopped cilantro

Instruction

  • Press the saute button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño.
  • Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there's anything stuck at the bottom of the pot.
  • Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine.
  • Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.
  • Then add the water. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  • Open the pot and press the saute button. Add the coconut milk and stir. Also add the cilantro and let the curry simmer for 2 minutes.
  • Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.