One-Pot Wonders

Easy instant pot curry

January  8, 2021
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  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

A super easy weekday —Clare Cooney

What You'll Need
  • 800 grams stewing lamb or beef chunks
  • 1 onion
  • 1 large sweet potato
  • 6 cloves garlic
  • 1 can of coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon garam massala
  • 1 teaspoon biryani spice (if you don't have this, use more garam massala and a couple of cardamoms)
  • 1 teaspoon turmeric
  • 1 cup water
  1. Dice the onion and mince the garlic.
  2. Cut the sweet potato into four chunks
  3. 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.
  4. 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.
  5. Serve with rice.
  6. 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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