Instant Pot Vegetable Curry Recipe – Cashew & Coconut Dal Recipe

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Curry Recipe – Cashew & Coconut Dal Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting curry that doesn’t take all day to make. This Instant Pot Vegetable Curry is a total game-changer. It’s packed with goodness, beautifully spiced, and comes together surprisingly quickly. I first made this when I was craving something hearty and healthy, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another vegetable curry. The cashew and coconut base creates a wonderfully creamy texture, while the unique blend of spices gives it a depth of flavor you won’t find anywhere else. Plus, using the Instant Pot means less hands-on time and a perfectly cooked curry every single time. It’s perfect for a weeknight dinner, or even a weekend gathering. You’ll love how easy it is to customize too!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 inch ginger
• 3 garlic cloves
• 6 cashews
• 1 tablespoon dalia (split roasted chickpeas)
• 1 teaspoon poppy seeds
• 1 teaspoon fennel seeds
• 0.5 cup frozen coconut, grated (about 85g)
• 1-2 green chilies
• 0.25 cup water (60ml) – for blending
• 4 tablespoons oil (60ml)
• 5 cloves
• 2 green cardamom pods
• 1 Indian bay leaf
• 2 inch cinnamon stick
• 1 medium yellow onion
• 0.25 teaspoon ground turmeric (1.25g)
• 2 tomatoes
• 1 potato
• 1 cup cauliflower florets (about 100g)
• 2 cups frozen mixed vegetables (about 240g)
• 2 teaspoons kosher salt (10g)
• 1 cup water (240ml)
• 0.25 cup cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients!

• Dalia (Split Roasted Chickpeas): This might be a new one for some of you! Dalia adds a lovely nutty flavor and helps thicken the curry. You can usually find it in Indian grocery stores, or online. If you can’t find it, you can substitute with 1 tablespoon of chickpea flour (besan), but the flavor will be slightly different.
• Frozen Coconut: Using frozen coconut makes blending so much easier and gives the curry a really rich, creamy texture. If you can only find desiccated coconut, soak it in warm water for 10-15 minutes before using.
• Regional Spice Blend Variations: Feel free to play around with the spices! In South India, you might add a pinch of asafoetida (hing) to the tempering. In Bengal, a touch of panch phoron (five-spice blend) would be amazing. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the magic spice paste. Blend the ginger, garlic, cashews, dalia, poppy seeds, fennel seeds, coconut, green chilies, and 0.25 cup of water into a super smooth paste. Set this aside – it’s the heart of our curry!
2. Now, turn on your Instant Pot and set it to the ‘Sauté’ mode. Add the oil and let it heat up. Once hot, toss in the cloves, cardamom pods, bay leaf, and cinnamon stick. Sauté for about a minute, until fragrant. This is where the kitchen starts to smell amazing.
3. Add the chopped onion and turmeric powder. Cook for 2-3 minutes, stirring occasionally, until the onion softens. Covering the Instant Pot with a lid will speed things up!
4. Now, add the chopped tomatoes and our beautiful spice paste. Give everything a good mix and then turn off the ‘Sauté’ mode. This prevents the paste from sticking and burning.
5. Time for the veggies! Add the potatoes, cauliflower, frozen mixed vegetables, salt, and 1 cup of water. If you like a little extra heat, add a pinch of chili powder. Stir everything well to combine.
6. Seal the Instant Pot and set it to cook on ‘High’ pressure for just 1 minute. Yes, you read that right – just one minute!
7. Once the cooking time is up, do a quick pressure release. Carefully open the lid and garnish with fresh cilantro.

Serve hot with rice or parathas!

Expert Tips

• Don’t skip the sautéing step! It really builds the flavor base of the curry.
• Make sure your spice paste is really smooth. This will give you the best texture.
• If you’re using a different brand of Instant Pot, you might need to adjust the cooking time slightly.

Variations

• Vegan Adaptation: Simply omit the cashews or substitute with sunflower seeds for a similar creamy texture.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a whole chopped Serrano pepper!
• Festival Adaptations: This curry is fantastic for festivals like Navratri or Janmashtami, where vegetarian meals are common. You can add other vegetables like pumpkin or spinach to make it even more festive.

Serving Suggestions

This curry is incredibly versatile!

• Serve it with fluffy basmati rice for a classic Indian meal.
• Warm, flaky parathas are also a fantastic accompaniment.
• A side of raita (yogurt dip) can help cool things down if you’ve added a lot of chilies.

Storage Instructions

Leftovers? Yes, please!

• Store the curry in an airtight container in the refrigerator for up to 3 days.
• You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• What is Dalia and where can I find it? Dalia is split roasted chickpeas, and it adds a lovely nutty flavor to the curry. You can find it in Indian grocery stores or online.
• Can I use pre-made curry paste instead of blending the spices? While you can, the flavor won’t be quite as fresh and complex. I highly recommend making your own spice paste for the best results.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• What rice or bread pairs best with this vegetable curry? Basmati rice is a classic choice, but jeera rice (cumin rice) is also delicious. Parathas or naan bread are great for soaking up the flavorful sauce.
• Can this curry be made ahead of time? Absolutely! You can make the spice paste and even cook the curry a day or two in advance. The flavors will actually develop even more overnight.