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RECIPE
22 INGREDIENTS 15 STEPS 30min

Instant Pot Vegan Thai Curry

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.
Instant Pot Vegan Thai Curry Recipe | SideChef
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.
Enhance Your Palate is my open kitchen diary. Here, 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/
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Enhance Your Palate is my open kitchen diary. Here, 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/
30min
Total Time
$5.48
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
1/3 cup
Green Thai Curry Paste
1/2 cup
Coconut Milk
1/4 cup
Cashew Nuts , roasted
for topping
2 Tbsp
Oil
to taste
1 in
Fresh Ginger , finely sliced
2 stalks
Celery , sliced
1
Medium Onion
chopped into 1-inch cubes
1 cup
Bok Choy
chopped in cubes, only stems
1/2 bunch
Asparagus , chopped
1/2
Eggplant , cubed
1
Large Zucchini , cubed
2 cups
Assorted Color Bell Peppers
chopped into 1-inch pieces
1/2 cup
Sugar Snap Peas
1/4 cup
1/4 cup
1/4 cup
Chopped Scallions
1 cup
cut into 1-inch cubes
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Nutrition Per Serving

VIEW ALL
CALORIES
505
FAT
23.2 g
PROTEIN
21.2 g
CARBS
58.4 g

Author's Notes

Another way of serving is to cook quinoa separately and then serve Thai curry over the quinoa or on 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 Green Thai 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) , 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 Juice (2 Tbsp) and Fresh Cilantro (1/4 cup) , Fresh Thai Basil (1/4 cup) , and Scallions (1/4 cup) 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 (1/4 cup) .
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Nutrition Per Serving
Calories
505
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
58.4 g
21%
Fiber
16.8 g
60%
Sugars
10.7 g
--
Protein
21.2 g
42%
Sodium
1013.8 mg
44%
Vitamin D
--
--
Calcium
243.7 mg
19%
Iron
8.6 mg
48%
Potassium
1058.0 mg
23%
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