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SideChef
Recipes
Dairy-Free
Instant Pot Vegan Thai Curry

22 INGREDIENTS • 15 STEPS • 30MINS

Instant Pot Vegan Thai Curry

Recipe
Easy Instant Pot recipe for vegetarian, vegan and gluten-free Thai Green Curry with Quinoa and assorted fresh vegetables. Easy weeknight dinner recipe for busy families. Made-from-scratch with no preservatives or other adulterants.
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Easy Instant Pot recipe for vegetarian, vegan and gluten-free Thai Green Curry with Quinoa and assorted fresh vegetables. Easy weeknight dinner recipe for busy families. Made-from-scratch with no preservatives or other adulterants.
author_avatar
Enhance Your Palate
Hi, I'm Rupali! I share recipe ideas from my North Indian roots and my globetrotting present that range from beautifuly simple creations to elaborate showstoppers.
https://www.enhanceyourpalate.com/

30MINS

Total Time

$4.32

Cost Per Serving

Ingredients

Servings
4
us / metric
Quinoa
1 cup
Quinoa
Thai Green Curry Paste
1/3 cup
Thai Green Curry Paste
Coconut Milk
1/2 cup

Sponsored

GOYA® Coconut Milk
Cashew Nuts
4 Tbsp
Cashew Nuts, roasted
for topping
Oil
2 Tbsp
Oil
Salt
to taste
Salt
Fresh Ginger
1 in
Fresh Ginger, finely sliced
Celery
2 stalks
Celery, sliced
Onion
1
Medium Onion
chopped into 1-inch cubes
Bok Choy
1 cup
Bok Choy
chopped in cubes, only stems
Asparagus
1/2 bunch
Asparagus, chopped
Cauliflower Florets
1 cup
Cauliflower Florets
Broccoli Florets
1 cup
Broccoli Florets
Eggplant
1/2
Eggplant, cubed
Zucchini
1
Large Zucchini, cubed
Assorted Color Bell Peppers
2 cups
Assorted Color Bell Peppers
chopped into 1-inch pieces
Sugar Snap Peas
1/2 cup
Sugar Snap Peas
Fresh Cilantro
4 Tbsp
Chopped Fresh Cilantro
Fresh Thai Basil
4 Tbsp
Chopped Fresh Thai Basil
Scallion
4 Tbsp
Chopped Scallions
Tofu
1 cup
Tofu
cut into 1-inch cubes
Lime
1
Lime, juiced

Nutrition Per Serving

VIEW ALL
Calories
491
Fat
23.1 g
Protein
19.9 g
Carbs
56.0 g
Love This Recipe?
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Instant Pot Vegan Thai Curry
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author_avatar
Enhance Your Palate
Hi, I'm Rupali! I share recipe ideas from my North Indian roots and my globetrotting present that range from beautifuly simple creations to elaborate showstoppers.
https://www.enhanceyourpalate.com/

Author's Notes

Another way of serving is to cook quinoa separately and then serve Thai curry over the quinoa or on the side. But with the above method, quinoa absorbs the most flavor of green Thai curry.

Cooking Instructions

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step 1
Start the pressure cooker in sauté mode on high heat and add Oil (2 Tbsp).
step 2
Prepare the Tofu (1 cup) for sauté by pressing tofu wrapped in kitchen paper towel between palms to squeeze the water out.
step 3
Crisp cubed tofu in the pot with heated oil for two minutes on each side. Take it out and set it aside when done.
step 4
Add Fresh Ginger (1 in) and Celery (2 stalks) to the left-over oil; sauté it on high for 1 minute.
step 5
After that add Onion (1) and Bok Choy (1 cup) stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness.
step 6
Now add Thai Green Curry Paste (1/3 cup). Stir it into onions and celery. Roast it for 30 seconds.
step 7
Now add Asparagus (1/2 bunch) and Eggplant (1/2) into the curry pot. Give it a good stir.
step 8
Add washed and drained Quinoa (1 cup), GOYA® Coconut Milk (1/2 cup), water and Salt (to taste). Mix well to combine all ingredients.
step 9
Close the Instant pot lid. Cancel the sauté mode and set on high-pressure cook for zero.
step 10
Let the pressure release naturally. Open the lid, once the pressure is completely released.
step 11
Then fluff the quinoa with a light hand, and add Zucchini (1), Assorted Color Bell Peppers (2 cups), Cauliflower Florets (1 cup), Broccoli Florets (1 cup), and Sugar Snap Peas (1/2 cup).
step 12
Mix all ingredients to incorporate into cooked quinoa. Close the lid again and set the pressure cooker on low pressure for zero minutes. This will allow the vegetable to get cooked with steam without getting mushy.
step 13
Let the pressure release naturally. Open the lid, once the pressure is completely released.
step 14
Now the Thai green curry quinoa is cooked. Add Lime (1) and Fresh Cilantro (4 Tbsp), Fresh Thai Basil (4 Tbsp), and Scallions (4 Tbsp) into the quinoa and combined everything.
step 15
Stir one last time to incorporate all the flavors into Thai Green Curry Quinoa. After transferring to the serving plate, top it with crisp tofu and Cashew Nuts (4 Tbsp).
step 15 Stir one last time to incorporate all the flavors into Thai Green Curry Quinoa. After transferring to the serving plate, top it with crisp tofu and Cashew Nuts (4 Tbsp).

Tags

Dairy-Free
Gluten-Free
Healthy
Dinner
Vegan
Vegetarian
One-Pot
Vegetables
Whole Grains
Soups & Stews
Thai
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