Instant Pot Vegetable Curry {vegan}

🧂 Ingredients

• 2 zucchini

  cubed
• 1 red bell pepper

  chopped
• 1 orange bell pepper

  chopped
• 1 cup peas

  frozen
• 2 cups vegetable broth
• 15 ounces coconut cream
• 2 tbsp curry powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tbsp ground ginger
• 1 tsp ground cumin
• basmati rice

  cooked, for serving
• cilantro

  fresh, for garnish
• cayenne pepper or sliced chili peppers

  optional

Instructions

• 1 Combine all ingredients in inner pot. Stir to combine.
• 2 Turn pressure valve to sealing and set manual pressure on high for 10 minutes.
• 3 Do a quick release when pressure time has finished.
• 4 Mix in a dash of cayenne pepper or sliced chili peppers to increase spice level,
  if desired.
• 5 Serve over rice, garnished with fresh cilantro.

Nutrition Info