Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • Hand Blender
  • 1 kg Root Vegetables
  • 1 Medium Onion
  • 1 Can Coconut Milk
  • 1 Can Tinned Tomatoes
  • 1 Cup Red Lentils
  • ½ Cup Vegetable Stock
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Red Thai Curry Paste
  • 2 Tsp Garlic Puree
  • 2 Tsp Lazy Ginger
  • 1 Tbsp Coriander
  • 2 Tsp Turmeric
  • 1 Tsp Mixed Spice
  • Salt & Pepper

Instruction

  • Peel and dice your onion. Load into the instant pot with extra virgin olive oil and sauté until the onion starts to change colour.
  • Cancel sauté and add in and stir the curry paste, ginger, and garlic.
  • Peel and dice and load into the instant pot the root vegetables.
  • Add the rest of the ingredients, stir, and place the lid on the instant pot.
  • Set the valve to sealing and cook for 5 minutes on manual.
  • Use quick pressure release and manually release pressure.
  • Load into bowls with rice for instant pot vegetable curry or blend for curry soup.