Easy instant pot curry
January 8, 2021
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A super easy weekday —
stewing lamb or beef chunks
large sweet potato
can of coconut milk
biryani spice (if you don't have this, use more garam massala and a couple of cardamoms)
In This Recipe
Set a Timer
Dice the onion and mince the garlic.
Cut the sweet potato into four chunks
Add all the ingredients to the instant pot, using the water to rinse the coconut milk can and cook on high pressure for twenty minutes. Do not use the keep warm setting.
When ready to use, transfer from the Instant Pot to a wide pan and quickly reduce the sauce, stirring constantly. The sweet potato will dissolve and thicken the sauce.
Serve with rice.
This is a great dish to put quickly in the instant pot in the morning, knowing that you can come home and quickly reduce and finish it while your rice cooks.
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