How to Make Instant Pot Vegetable Curry

April 22, 2021

Curry Root Vegetable Pot Pie

Made quick and simple in the instant pot.

Recipe Summary Curry Root Vegetable Pot Pie

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Ingredients | Instant Pot Vegetable Curry

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks

1 ¾ cups red potatoes, peeled and cut into 2-inch chunks

1 ¾ cups parsnips, peeled and cut into 2-inch chunks

1 ¾ cups carrots, peeled and cut into 2-inch chunks

2 tablespoons olive oil

sea salt and ground black pepper to taste

1 tablespoon butter

1 cup chopped onion

2 tablespoons butter

1 ½ cups vegetable broth

½ cup whole milk

3 tablespoons all-purpose flour

1 ½ teaspoons curry powder, or more to taste

1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Directions

Info | Instant Pot Vegetable Curry

prep: 20 mins cook: 40 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Curry Root Vegetable Pot Pie

Main Dish Recipes, Savory Pie Recipes, Pot Pie Recipes,

Images of Instant Pot Vegetable Curry

Instant Pot Vegetable Curry : Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal.