• Curries are vibrant tapestries of flavor from around the world, and the Instant Pot can quickly create mouthwatering vegan versions.
  • Thai Green Curry is a blend of green chilies, sweet basil, and coconut milk that balances spicy, sweet, salty, and sour flavors.
  • Indian Chana Masala is a tangy chickpea curry infused with garam masala and turmeric, made easy in the Instant Pot.
  • Ethiopian Lentil Stew is a richly spiced dish seasoned with berbere, onions, garlic, and ginger, made accessible in the Instant Pot.

Curries are a testament to the culinary alchemy of spices, vegetables, and legumes. They are vibrant tapestries of flavor, each thread representing the unique cultural heritage from which they originate. For the vegan epicurean with a penchant for global flavors and the convenience of modern cooking appliances, the Instant Pot is a magical cauldron where these diverse elements coalesce into mouthwatering curries in a fraction of traditional cooking time. Let's embark on a gastronomic journey that will weave through the bustling streets of Bangkok, meander in the spice-laden markets of Mumbai, and saunter along the vibrant food stalls of Addis Ababa—all from the comfort of our kitchens.

Thai Green Curry: Aromatic Escape

Our first stop takes us to Thailand—a country where food is an art form and every meal is a celebration. The Thai Green Curry is an enchanting blend of green chilies, sweet basil, and coconut milk. This dish balances the four essential Thai flavors: spicy, sweet, salty, and sour. The Instant Pot allows for these flavors to meld quickly while infusing tofu or tempeh with aromatic spices.

Instant Pot Vegan Thai Green Curry

You will need:

  • Thai green curry paste jarThai green curry paste
  • Canned coconut milkCoconut milk
  • Vegetable broth cartonVegetable broth
  • Brown sugarBrown sugar
  • Soy sauce bottleSoy sauce
  • Fresh lime juiceLime juice
  • Mixed chopped vegetablesMixed vegetables (bell peppers, carrots, peas, etc.)
  • Cubed firm tofuFirm tofu, cubed
  • Fresh basil leavesFresh basil leaves
  • Cooked jasmine riceCooked jasmine rice

Instructions

  1. Press 'Sauté' on the Instant Pot and heat the curry paste.
  2. Add coconut milk, vegetable broth, brown sugar, and soy sauce, stirring well.
  3. Mix in the vegetables and tofu.
  4. Close the lid, set the valve to 'Sealing', and cook on 'Manual' or 'Pressure Cook' for 5 minutes.
  5. Quick-release the pressure after the cooking time is up.
  6. Stir in the lime juice and basil leaves.
  7. Serve the curry over cooked jasmine rice.

Notes

Feel free to customize the vegetables based on what's in season or your personal preference. For a gluten-free version, ensure your soy sauce is gluten-free or substitute with tamari. Adjust the spiciness by using more or less curry paste to taste.

Indian Chana Masala: Chickpea Euphoria

Next, we navigate to India, where curries are not just dishes but emotions expressed through spices. Chana Masala is a beloved staple across Indian households—a humble yet powerful concoction of chickpeas bathed in a tangy tomato-based sauce punctuated with garam masala and cumin. In your Instant Pot, this dish transforms into an effortless weeknight dinner that doesn't skimp on authenticity.

Vegan Instant Pot Chana Masala: A Step-by-Step Guide

ingredients for vegan chana masala laid out on a kitchen counter
Gather Your Ingredients
Start by collecting all the necessary ingredients for your Chana Masala. You'll need chickpeas, tomatoes, onions, garlic, ginger, and a blend of spices including cumin, coriander, turmeric, garam masala, and cayenne pepper.
soaked chickpeas in a bowl
Prepare the Chickpeas
If using dried chickpeas, soak them overnight or use the quick-soak method. Rinse the soaked chickpeas and set them aside. If you're using canned chickpeas, simply drain and rinse them before use.
sautéing onions, garlic, and ginger in an Instant Pot
Sauté the Aromatics
Turn on the Instant Pot's sauté function. Add oil, chopped onions, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent and the mixture is fragrant.
spices being added to sautéed aromatics in an Instant Pot
Add Spices
Stir in the cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook the spices with the aromatics for a minute to release their flavors, being careful not to burn them.
tomatoes and chickpeas mixed with spices in an Instant Pot
Mix in Tomatoes and Chickpeas
Add chopped tomatoes and the prepared chickpeas to the pot. Stir well to combine all the ingredients, ensuring that the chickpeas are coated with the spice mixture.
Instant Pot sealed and set to pressure cook
Pressure Cook
Secure the Instant Pot lid and set the valve to the sealing position. Pressure cook on high for the time appropriate for your chickpeas (soaked or canned). Allow for natural pressure release before opening the lid.
a bowl of finished vegan Chana Masala garnished with cilantro
Garnish and Serve
Once the pressure has released, open the lid and stir the Chana Masala. If desired, adjust the seasoning to taste. Garnish with fresh cilantro and serve hot with rice, naan, or your favorite grain.

Ethiopian Lentil Stew: A Hearty Hug

We then venture to Ethiopia where lentils are not merely sustenance but soul food. Misir Wot is a richly spiced Ethiopian lentil stew that warms you from within. It's seasoned with berbere—a fiery blend that's quintessentially Ethiopian—and layered with complex flavors thanks to onions, garlic, and ginger. With your Instant Pot's pressure-cooking prowess, this stew becomes an accessible indulgence for any night of the week.

Vegan Ethiopian Lentil Stew (Misir Wot)

You will need:

  • red lentilsRed lentils
  • chopped onionOnion
  • minced garlicGarlic
  • fresh ginger mincedGinger
  • berbere spice mixBerbere spice mix
  • tomato pasteTomato paste
  • vegetable brothVegetable broth
  • fresh spinachSpinach
  • saltSalt
  • black pepperBlack pepper
  • olive oilOlive oil

Instructions

  1. Rinse the red lentils and set aside.
  2. Set the Instant Pot to 'Sauté' mode and heat the olive oil.
  3. Add the chopped onion, minced garlic, and ginger to the pot, sautéing until the onion is translucent.
  4. Stir in the berbere spice mix and tomato paste, and cook for another minute.
  5. Pour in the vegetable broth and add the rinsed lentils.
  6. Close the Instant Pot lid, set the valve to 'Sealing', and cook on 'High Pressure' for 15 minutes.
  7. Once done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  8. Stir in the spinach until wilted, and season with salt and pepper to taste.
  9. Serve the stew warm with your choice of accompaniment.

Notes

Berbere is a classic Ethiopian spice blend that is central to this dish. It can be found at international grocery stores or online. Adjust the amount of berbere to your taste for spice. For a gluten-free option, ensure your vegetable broth is certified gluten-free. This stew can be stored in the refrigerator for up to 5 days or frozen for longer storage.

In crafting these global curries using an Instant Pot, we're not just simplifying the process; we're also ensuring that each dish retains its nutritional integrity. The Instant Pot has revolutionized how we approach vegan cooking—making it possible to save time without sacrificing taste. These curries are perfect examples of how traditional recipes can be adapted for modern lifestyles without losing their cultural essence.

The beauty of using an Instant Pot lies in its versatility—whether you're simmering soups or steaming grains—and it's particularly adept at handling legumes which are often central to vegan diets. For more inspiration on what this appliance can do for your plant-based meal repertoire, check out 7 scrumptious vegan Instant Pot recipes.

Legumes in Vegan Curries

  1. chickpeas curry
    Chickpeas - Staple in Middle Eastern and Indian curries.
  2. red lentil curry
    Red Lentils - Popular in Indian dals and Ethiopian wots.
  3. black bean curry
    Black Beans - Used in Caribbean and Latin American-inspired curries.
  4. kidney beans curry
    Kidney Beans - Common in Punjabi cuisine, like Rajma.
  5. split pea curry
    Split Peas - Found in Indian dhals and African stews.
  6. butter beans curry
    Butter Beans - Creamy texture perfect for Jamaican-style curries.
  7. adzuki beans curry
    Adzuki Beans - East Asian influence, offering a sweet nutty flavor.

Veganism isn't just about eliminating animal products; it's about embracing a world of flavors that celebrate vegetables and grains as stars on our plates. And when life gets hectic—as it often does—the Instant Pot becomes our culinary ally. For those who think plant-based eating means endless salad bowls or bland tofu blocks, let these curries dispel such myths with their robust zest.

To truly understand how versatile vegan curries can be—and how seamlessly they fit into busy schedules—take our interactive Vegan Instant Pot Cooking Quiz. You might be surprised at how much you can accomplish with this one appliance!

Mastering Vegan Instant Pot Curries

Think you've got what it takes to be a vegan curry master chef using an Instant Pot? Put your knowledge to the test with our quiz!

The journey through global curry traditions doesn't end here—we've merely scratched the surface. Stay tuned as we continue exploring more tantalizing dishes from around the world that are easily recreated in your trusty Instant Pot.

Thai Green Curry: Aromatic and Creamy

The beauty of Thai cuisine lies in its intricate balance of flavors, and the Thai Green Curry is no exception. This curry is a delightful amalgamation of spicy, sweet, and creamy notes. With the Instant Pot, you can unlock the complex layers of flavor in a fraction of the time it would take with traditional methods. The secret to a perfect green curry lies in the quality of the green curry paste and the creaminess of coconut milk. For a healthier twist, opt for light coconut milk and heap in vibrant vegetables like bell peppers, zucchini, and bamboo shoots. Serve over jasmine rice for an authentic Thai experience.

Instant Pot Vegan Thai Green Curry

You will need:

  • Thai green curry paste jarThai green curry paste
  • Canned coconut milkCoconut milk
  • Vegetable broth cartonVegetable broth
  • Soy sauce bottleSoy sauce
  • Maple syrup bottleMaple syrup
  • Mixed chopped vegetablesMixed vegetables (bell peppers, carrots, peas, etc.)
  • Firm tofu blockFirm tofu
  • Fresh basil leavesFresh basil
  • Fresh limeLime
  • Instant PotInstant Pot

Instructions

  1. Start by pressing the 'Sauté' button on your Instant Pot.
  2. Add the Thai green curry paste and a splash of coconut milk to the pot.
  3. Stir the mixture until the curry paste is fully dissolved.
  4. Pour in the remaining coconut milk and vegetable broth.
  5. Add soy sauce and maple syrup, stirring to combine.
  6. Add the mixed vegetables and cubed tofu to the pot.
  7. Close the Instant Pot lid and set the valve to 'Sealing'.
  8. Cook on high pressure for 4 minutes.
  9. Once done, carefully perform a quick release of pressure.
  10. Stir in fresh basil leaves and squeeze in lime juice to taste.
  11. Serve the curry over steamed rice or with flatbread.

Notes

Feel free to customize the vegetables based on what's available or in season. For a spicier curry, add more green curry paste to your liking. If you prefer a thinner sauce, add a bit more vegetable broth. Enjoy your global fusion cuisine in the comfort of your home!

West African Peanut Stew: Rich and Comforting

Moving westward on our global culinary journey brings us to a hearty favorite: West African Peanut Stew. This stew is comfort food at its finest with its rich peanut butter base and robust spices such as cumin and coriander. The Instant Pot makes it simple to simmer sweet potatoes and chickpeas to perfection. Spinach adds a pop of color and nutrition, making this dish as wholesome as it is satisfying. It's traditionally served with rice or fufu, but for a low-carb option, try cauliflower rice.

Instant Pot Vegan West African Peanut Stew

You will need:

  • chopped medium onion1 medium onion, chopped
  • minced garlic4 cloves garlic, minced
  • grated ginger1 inch ginger, grated
  • cubed sweet potatoes2 medium sweet potatoes, cubed
  • chopped red bell pepper1 red bell pepper, chopped
  • can diced tomatoes1 can (14 oz) diced tomatoes
  • vegetable broth4 cups vegetable broth
  • natural peanut butter1 cup natural peanut butter
  • chopped kale1 bunch kale, stems removed and leaves chopped
  • chili powder1 tsp chili powder
  • table saltSalt to taste
  • cooked riceCooked rice, for serving
  • chopped peanutsChopped peanuts, for garnish
  • fresh cilantroFresh cilantro, for garnish

Instructions

  1. Start by setting the Instant Pot to 'Sauté' mode.
  2. Add the chopped onion, minced garlic, and grated ginger, and cook until the onion is translucent.
  3. Stir in the sweet potatoes, red bell pepper, diced tomatoes, and vegetable broth.
  4. Seal the Instant Pot and set it to 'Manual' mode for 10 minutes on high pressure.
  5. Once the cooking cycle is complete, quick-release the pressure.
  6. Stir in the peanut butter until well combined.
  7. Add the chopped kale and let it wilt in the hot stew.
  8. Season with chili powder and salt to taste.
  9. Serve the stew over cooked rice and garnish with chopped peanuts and fresh cilantro.

Notes

For a spicier stew, feel free to add more chili powder or a pinch of cayenne pepper. If you don't have an Instant Pot, this recipe can be adapted for a regular stovetop pressure cooker or cooked slowly in a covered pot, adjusting the cooking time as needed. The stew thickens as it cools, so add a little water or broth when reheating if necessary.

Indian Chana Masala: Bold and Flavorful

No global curry tour would be complete without savoring the bold spices of Indian cuisine. Chana Masala, a tangy chickpea curry infused with garam masala, turmeric, and ginger, is a staple across India. The Instant Pot ensures that chickpeas are cooked to perfection without hours of soaking or boiling. To enhance this dish's authenticity, finish it off with a squeeze of lemon juice and a handful of fresh cilantro. Pair with fluffy basmati rice or warm naan bread for an unforgettable meal.

Instant Pot Vegan Chana Masala

You will need:

  • dried chickpeasDried chickpeas
  • chopped onionOnion
  • minced garlicGarlic
  • fresh ginger mincedGinger
  • diced tomatoesTomatoes
  • green chili pepperGreen chili
  • ground turmericGround turmeric
  • ground cuminGround cumin
  • ground corianderGround coriander
  • garam masala spiceGaram masala
  • cayenne pepper spiceCayenne pepper
  • table saltSalt
  • waterWater
  • fresh cilantro leavesFresh cilantro
  • lemon juiceLemon juice
  • cooking oil bottleCooking oil
  • Instant PotInstant Pot

Instructions

  1. Rinse the chickpeas and soak them overnight.
  2. Set the Instant Pot to 'Sauté' mode and heat the oil.
  3. Add the onions, garlic, and ginger, sautéing until onions are translucent.
  4. Stir in the tomatoes and green chili, cooking for a few minutes.
  5. Add the turmeric, cumin, coriander, garam masala, cayenne, and salt.
  6. Drain the chickpeas and add them to the pot along with water.
  7. Close the lid, set the valve to 'Sealing', and cook on 'High Pressure' for 40 minutes.
  8. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  9. Stir in the cilantro and lemon juice before serving.

Notes

Soaking the chickpeas overnight is recommended for the best texture, but if you're short on time, you can use canned chickpeas instead—just reduce the cooking time to 10 minutes. Adjust the level of cayenne pepper to your preference for heat. Leftovers can be stored in the fridge for up to 5 days or frozen for longer storage.

In addition to these recipes, I encourage you to explore other vegan Instant Pot curries from around the world by visiting our extensive collection at 7 Scrumptious Vegan Instant Pot Recipes. If you’re looking to master your vegan Instant Pot skills further, check out our guide on Mastering the Vegan Instant Pot.

If you ever find yourself in need of slow-cooked warmth without an Instant Pot at hand – perhaps while camping or on busy days – our compilation of Delicious and Easy Vegan Crockpot Recipes will surely come in handy.

Curries are not only about taste but also about health benefits; they're packed with antioxidants from spices like turmeric which has anti-inflammatory properties.

To test your newfound knowledge on vegan Instant Pot cooking, don't hesitate to take our interactive quiz at Take The Vegan Instant Pot Cooking Quiz. It's both fun and informative!

Global Vegan Delights: Instant Pot Curry Edition

Test your knowledge on vegan instant pot curries from around the world with this flavorful quiz!

For those who prefer their meals ready in less than half an hour without compromising flavor or nutrition, our selection of 30-Minute Vegan Indian Recipes is just what you need.

Vegan curries are versatile enough to be adapted into stews if you prefer something more substantial. Our recipes for Instant Pot Vegan Lentil Stew will show you just how easy it is to transform simple ingredients into richly flavored stews that warm your soul.

If you're planning your next outdoor adventure but don't want to leave behind your love for curries, visit Campdiet's suggestions on delicious one-pot meals perfect for camping at One-Pot Vegan Camping Meals.

We must never underestimate the power of food as a bridge between cultures; through these global flavors we connect more deeply with the world around us.

Cooking should be an adventure that takes us across continents right from our kitchens. By embracing these diverse vegan curries made easy by modern technology like the Instant Pot, we not only nourish our bodies but also enrich our palates with global traditions.

To continue exploring more delectable plant-based dishes that can transform your mealtimes into international feasts without leaving home comfort behind - keep browsing through Meals Vegan's treasure trove of recipes!

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Wyatt Kuhlman
parenting, cooking, family, music

Wyatt is a devoted vegan father who relishes the task of crafting nutritious meals for his loved ones. He's committed to transforming vegan cuisine into an exciting experience for his children and is eager to demonstrate to other parents the simplicity and tastiness of a plant-based diet.

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