Vegan Indian Curry made with the Instant Pot

by DailyVeganMeal
Vegan Indian Curry made with Instant Pot 1
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We present you with our version of Vegan Indian curry.  Honestly we’re super proud of this recipe, it’s so good!  We only got into Indian food a few years ago..  and wow were we missing out!  It’s so flavorful, and it’s now one of our favorite cuisines.  It’s like a huge flavor explosion in my mouth every time I have it.  So if I’m ever feeling the urge to go for something out of the ordinary, this recipe right here is a great option to spice things up in the kitchen!

I confess that I got a great present this year for Christmas.  It was the Instant Pot, and I absolutely love it so far (thank you Lauren)!  This was one of my first creations with it.  It is really an awesome tool. 

If you don’t have one yet, check it out here:  Instant Pot.  I plan to be using my Instant Pot for many years down the road.  There is so much potential for what to create with it!

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This recipe is so simple.  We just basically had these ingredients in our pantry, and threw them into the Instant Pot.. and to our delight it turned out amazingly delicious! 

Brussel sprouts aren’t an ingredient I’ve seen used in Indian recipes, but I think it went together really well with this dish.  I really liked the stewed tomatoes as well.  This is a unique recipe that definitely satisfied our craving for a flavor explosion!

Vegan Indian Curry made with Instant Pot

Super easy and amazingly delicious unique Indian recipe that is made with the Instant Pot.
Prep Time5 mins
Cook Time25 mins
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Keyword: Brussel Sprouts, Curry, Indian, rice
Servings: 6



  • 1 onion diced
  • 2 tbsp curry powder
  • 1 15 oz. can coconut milk
  • 1 tsp minced garlic (2 cloves)
  • 1/2 lime juice (juice from half of a lime)
  • 1 15 oz. can stewed tomatoes
  • 10-12 brussel sprouts cut in half
  • 2 cups vegetable broth
  • 1 cup uncooked jasmine rice
  • salt & pepper to taste


  • Add all ingredients into the Instant Pot and stir well.
  • Cook on low pressure for 8 minutes. Keep warm off. Let pressure escape on its own for 15 minutes.


Vegan Indian Curry Key Ingredient = Curry Powder

With enough curry powder in a rice dish we can basically get that authentic Indian flavor super easily.  The curry powder we used for this recipe contains coriander, turmeric, cumin, fenugreek, cayenne, black pepper, mustard, ginger, cinnamon, cardamom, cloves, and nutmeg.  It’s important that you use a high quality curry powder like this one Organic Curry Powder.

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Have a delicious bite of our Vegan Indian curry!

Don’t forget we’ve got more Vegan rice recipes for you right here!

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Kim Lange January 5, 2020 - 2:51 pm

This sounds so cozy and hearty. Indian food is definitely awesome for a nice change-up for dinner. Pinning for later! xo

DailyVeganMeal January 5, 2020 - 3:40 pm

You’re right it is a cozy and hearty meal! Indian food is awesome. Thanks for commenting and pinning! 🙂


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