Creamy Vegan Massaman Curry
Vegan Massaman Curry: prepare this quick and flavorful dish in your Instant Pot. Hearty vegetables and a rich coconut broth make for a satisfying meal.
Ingredients
- 1 tablespoon oil
- 4 oz massaman curry paste (Maesri brand)
- 1 can unsweetened coconut milk (full fat)
- 1 medium yellow onion (sliced)
- 1 medium potato red or russet variety (peeled and cut into 1 to 1.5-inch cubes)
- 1 medium sweet potato (peeled and cut into 1 to 1.5-inch cubes)
- 20 cashews raw and unsalted (optional)
- 1 teaspoon kosher salt
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar (optional)
Instructions
- Set the Instant Pot to saute mode and heat oil. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. Press Cancel as you stir the milk.
- Add onion, potatoes, cashews, and salt. Give a quick stir and close the Instant Pot with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.
- Open the Instant Pot and stir in soy sauce and brown sugar. Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.
- Serve hot with steamed Jasmine rice.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.