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Instant Pot Vegan Japanese Curry

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Japanese Vege Curry

 2 tbsp olive oil
 ½ onion, thinly sliced
 4 cloves of garlic, finely chopped
 1 tbsp finely chopped ginger
 1 tbsp flour
 2 tbsp Japanese Curry Powder
 ¾ tsp turmeric
 1 ¼ cups chopped carrots
 1 large potato cubed
 2 tsp ketchup
 2 tsp soy sauce
 2 cups water
 ¾ tsp salt
 3 tbsp applesauce
  cup peas
1

Set the Instant pot on Sauté. Add oil, when the oil is hot, add onion and salt. Cook until the onion is translucent.

2

Mix in garlic and ginger. Cook for half a minute.

3

Move the onions to the side. Add 1 tsp more olive oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in.

4

Add the veggies, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Sauté.

5

Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.

6

Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Serve with white rice.

Nutrition Facts

Servings 4