Instant Pot Thai Pumpkin Curry {with Coconut Milk}
This Pumpkin Curry recipe is packed is an, easy, one-pot meal that is made creamy with coconut milk, and can be made vegan as well!
Servings: 6
Calories: 369kcal
Equipment
Ingredients
- 1 1/2 lb chicken thighs chopped
- 1 tbsp arrowroot flour if using chicken
- 1 cup pumpkin puree
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 1 can coconut milk
- salt to taste
- 1/4 small yellow onion chopped
- 1/2 cup bell pepper chopped
- 1 cup butternut squash cubed or sweet potatoes
If Choosing Vegan Option
- 1 can chickpeas
Instructions
- Saute chopped bell pepper and onion in 1 tbsp oil using the "saute" function of the instant pot or in a pan.
- For Chicken option: Marinate the chicken with arrowroot flour and a generous amount of salt.
- Pan sear the chicken with 1 -2 tbsp oil until all sides slightly cooked or brown.
- For vegan option: drain and rinse the chickpeas
- Add all the ingredients in the instant pot, stir until well combined.
- Make sure the instant pot cap is sealed properly, cook on high pressure for 15 - 16 minutes. Let the instant pot vent completely before opening. Stir well.
- Serve with jasmine rice or cauliflower rice
Notes
- The nutrition Facts below are calculated using chicken.
- You can use both chicken and chickpea (my personal favorite), use chickpea alone to make this a vegan recipe, or use chicken alone
- Yes! You can also make this pumpkin curry recipe in a slow cooker or stovetop. Check out additional methods in this post under "How to Make.."
Nutrition
Serving: 1g | Calories: 369kcal | Carbohydrates: 8g | Protein: 29g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 381mg | Fiber: 2g | Sugar: 2g