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INSTANT POT PUMPKIN CURRY | vegan pumpkin curry

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Published on Nov 4, 2018

ORDER MY NEW COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!

ORDER ON AMAZON: https://amzn.to/2EeFYx0!
MORE COOKBOOK INFO: http://bit.ly/cookbook_info

For orders outside of North America: search on the Amazon page in your home country OR visit the Book Depository:
http://bit.ly/my-cookbook-international

*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Today I'm showing you how to make an Instant Pot Pumpkin Curry! This vegan pumpkin curry is the perfect comfort food for fall and is super simple to make in the Instant Pot.

Film & photography equipment used in this video: https://www.rainbowplantlife.com/phot...

Instant Pot 6 quart model://amzn.to/2AL6L29
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INSTANT POT PUMPKIN CHICKPEA CURRY

INGREDIENTS

* 1 cup dried chickpeas--soaked for 8 hours in 6 cups water + 2 teaspoons kosher salt 
* 2 tablespoons coconut oil 
* 6 scallions (white and light green parts only), sliced  
* 6 cloves garlic, minced
* 2-inch piece of fresh ginger, grated or minced
* 1-3 Thai green chili peppers, thinly sliced (optional for spicy)
* 5 tablespoons red curry paste (see below for recommendations)
* 2 13.5 ounce cans of "lite" coconut milk
* 5 cups peeled and chopped pumpkin (1 small sugar pumpkin, can also use kabocha squash, butternut squash, or red kuri squash)
* 3 tablespoons reduced-sodium tamari (or soy sauce)
* 2 tablespoons coconut sugar
* ¼ cup fresh cilantro, roughly chopped + more for garnish 
* 1-2 tbsp lime juice

DIRECTIONS

1. Be sure to soak the chickpeas for 8 hours (or overnight) in 6 cups water + 2 teaspoons kosher salt. If you forget to soak them, see below for the quick soak methods.
2. Select the Sauté setting on the Instant Pot (6 quart model) and after a few minutes, add the coconut oil, followed by the scallions, garlic, ginger, and Thai chili peppers (if using). Cook for 1-2 minutes, tossing frequently to prevent sticking.
3. Carefully add the red curry paste and stand back, as the paste might sputter up. Cook for 30 seconds until the mixture is very fragrant. Select the Cancel setting.
4. Pour in the coconut milk and scrape any browned bits on the bottom of the pan.
5. Then add the peeled and chopped pumpkin, soaked chickpeas, tamari, and coconut sugar. Stir to combine.
6. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes. The Instant Pot will take about 15 minutes to come to pressure.
7. Once the 10-minute timer has completed and beeps, select the Cancel setting and allow a natural pressure release for 10-15 minutes.
8. Stir in the chopped cilantro and lime juice. Taste for seasonings and add salt as needed.
9. If desired, serve with white rice, brown rice, quinoa, or millet.
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RED CURRY PASTE

*Thai Kitchen: https://amzn.to/2yTObnc
*Thai Taste: https://amzn.to/2JDyXXN
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QUICK-SOAK METHOD FOR CHICKPEAS

Option 1, Stovetop: https://www.thekitchn.com/how-to-quic...

Option 2, Instant Pot: https://recipes.instantpot.com/recipe...
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