Instant Pot Eggplant Carrot Curry Recipe | Yummly
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Instant Pot Eggplant Carrot Curry

COOK WITH MANALI(1)
19Ingredients
45Minutes
280Calories
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Instant Pot Eggplant Carrot Curry
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Ingredients

US|METRIC
4 SERVINGS
  • 2 Tbsp. oil (30 ml, I used avocado oil)
  • 1 large yellow onion (chopped)
  • 5 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 1/2 jalapeño (chopped)
  • 3 medium tomatoes (chopped)
  • 1 Tbsp. tomato paste
  • 1 tsp. coriander powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cardamom powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. Garam Masala
  • 3/4 tsp. salt (or to taste)
  • 1 large eggplant (around 500 grams, diced into 1-inch cubes)
  • 4 carrots (cut into rounds)
  • 1/3 cup green peas (I used frozen)
  • 1 1/2 cups water (12 oz)
  • 3/4 cup coconut milk (6 oz)
  • 2 Tbsp. chopped cilantro
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    NutritionView More

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    280Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories280Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol
    Sodium540mg23%
    Potassium1010mg29%
    Protein5g
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber10g40%
    Sugars12g
    Vitamin A230%
    Vitamin C50%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

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    Yummly User 2 years ago
    My instant pot may be too small for this recipe All of the chopped ingredients did not even come close to fitting in there with the water Had to switch to stovetop That was disappointing I also had to add double the spices and boil off some water After that it was very flavorful

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