When it comes to feeding my toddler, it’s either a hit or a miss, never an in-between. I’m a vegetarian, my husband is meat eater. My toddler is a “whatever I feel like being tonight” kinda person. He does seem to take to the vegan/vegetarian meals much quicker than anything else, and of course he inherited his Mama’s sweet tooth.
I try to switch up the meals in our house, and introduce new flavors as often as I can get creative enough to think of something. Last night I had a craving for Coconut Curry and knew the Instant Pot would bring this dish to fruition.
You all, I winged it with this one… I didn’t follow a recipe, I made it up as I went along. My kid loved it, so this one is going in the books as a win.
Vegan Coconut Curry
1 Can – Heavy Coconut Milk
1 – 4oz can, Yellow Curry Paste
1 – Yellow Onion
2 – Medium Potatoes
1 – Yellow Pepper (I would use Green or Red if I were to do it over)
1 – Small can sliced Pineapples, well drained
1 cup – Green Beans
1 cup – Crinkle Cut Carrots
White Rice – I go with the easy to prepare microwave kind
Chop the onions and salute in the Instant Pot with a bit of oil (I use Avocado oil). Once the onions are tender, mix in the curry paste, coconut milk, and about 8-10oz water. Add all other veggies and pineapple. Gently mix everything in the pot to combine all ingredients.
*Make sure not to cut the potatoes too small or they’ll disintegrate during the cooking process. Also, I eyed the amount of carrots and green beans I threw into the pot, so you may need a bit more or less depending on your preference.
I set the Instant Pot to the “Chili” setting and cooked it for 25 minutes. Careful, anything coming out of the Instant Pot is scorching hot!
Serve over rice:)