Instant Pot Eggplant Carrot Curry

Easy and vegan Eggplant Carrot Curry made in the Instant Pot.

This curry is packed with flavors so even if you aren’t a eggplant fan, this might make you one!

Pair with quinoa, brown rice or white rice for a comforting and flavorful meal.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

pair of hand holding a bowl of eggplant carrot curry

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

What do you guys use your Instant pot the most for?

Personally, it has replaced my traditional Indian pressure cooker for pretty much everything.

I cook my everyday dals, rice, beans in it every week.

Other than that, I also use it to make pasta (seriously one of my favorite things to make in the IP) and some really comforting curries!

One of my recent favorite curries that I made in the Instant Pot is this Eggplant Carrot Curry.

This curry is really simple to make but is packed with flavors.

Sarvesh isn’t a eggplant fan, he only like it in form of bharta but he said it was good.

I will take a “good” from him when it comes to eggplant! Yeah, he is little hard to please with veggies that he doesn’t like!

This Eggplant Carrot Curry

✓ is packed with flavors

✓ easy to make in one-pot

✓ is vegan and gluten-free

✓ makes a comforting meal

As with most curries, the flavor lies in using fresh ingredients.

And for this reason, I highly recommend using fresh ginger-garlic in curry recipes.

It does make a difference to the final taste.

Not a fan of eggplant? Well this might make you one!

Honestly, I love eggplant but I know many who don’t care about it.

One of the best ways to enjoy it in my opinion is in curries and this one cooks together so quickly in the Instant Pot.

This curry has a little kick from the paprika, jalapeño which is wonderfully balanced by the sweetness from the coconut milk, carrot and peas.

bowl of eggplant carrot curry garnished with cilantro and two lime wedges placed on the side

What You Need For Eggplant Curry

Eggplant, carrots, green peas, onion, tomatoes, garlic, ginger and lots of spices!

This eggplant curry recipe has coriander, smoked paprika, cardamom, turmeric and garam masala.

It’s finished with coconut milk to make it creamy (and yummy!). And of course a garnishing of cilantro is must for any curry, if you ask me!

Serving Suggestions

I love it with white rice but goes equally well with brown rice.

Quinoa will be a good option too or even cauliflower rice if you want your meal to little less in carbs.

Method

1- Press the saute button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño.

2- Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there’s anything stuck at the bottom of the pot.

3- Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine.

4- Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.

step by step picture collage of making eggplant carrot curry in instant pot

5- Then add the water. Close the pot with its lid.

6- Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.

Let the pressure release naturally for 5 minutes and then do a quick pressure release.

7- Open the pot and press the saute button. Add the coconut milk and stir.

8- Also add the cilantro and let the curry simmer for 2 minutes.

step by step picture collage of making eggplant carrot curry in instant pot

Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.

bowl of eggplant carrot curry garnished with cilantro and two lime wedges placed on the side

If you’ve tried this Eggplant Carrot Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Eggplant Carrot Curry

Easy and vegan Eggplant Carrot Curry made in the Instant Pot. Pair with rice or quinoa for a comforting meal!

pair of hand holding a bowl of eggplant carrot curry
Course Entree
Cuisine Indian
Keyword eggplant carrot curry
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5
Calories: 198 kcal
Author: Manali
4 from 3 votes
Print

Ingredients

  • 2 tablespoons oil, 30 ml, I used avocado oil
  • 1 large yellow onion, chopped
  • 5 large garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1/2 jalapeño, chopped
  • 3 medium tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon salt, or to taste
  • 1 large eggplant, around 500 grams, diced into 1-inch cubes
  • 3-4 carrots, cut into rounds
  • 1/3 cup green peas, I used frozen
  • 1.5 cups water, 12 oz
  • 3/4 cup coconut milk, 6 oz
  • 2 tablespoons chopped cilantro

Instructions

  1. Press the saute button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño.

  2. Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there's anything stuck at the bottom of the pot.

  3. Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine.

  4. Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.

  5. Then add the water. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.

    Let the pressure release naturally for 5 minutes and then do a quick pressure release.

  6. Open the pot and press the saute button. Add the coconut milk and stir. Also add the cilantro and let the curry simmer for 2 minutes.

  7. Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.

Stove-top Instructions

  1. Follow all the steps as such in a pot/pan over stove-top on medium heat until adding the tomatoes and tomato paste. Cook the tomatoes for 3 to 4 minutes until soft. Then add the spices, eggplant, carrots and peas along with 1 cup water. Cover the pot with a lid and let the veggies cook for around 15 minutes on low heat. Stir in the coconut milk, cilantro and simmer for 2 minutes.

Recipe Notes

  1. You can add more coconut milk if you would like here. It would just make the curry creamier and more coconut-y. This was good for me!
  2. Once pressure cooked, it might look like the curry has a lot of liquid. But once you add the coconut milk, it gets thick and continues to get thicker as it cools down. So do add the mentioned amount of water to pressure cook.
Nutrition Facts
Instant Pot Eggplant Carrot Curry
Amount Per Serving
Calories 198 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Sodium 416mg18%
Potassium 688mg20%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 9g10%
Protein 4g8%
Vitamin A 6997IU140%
Vitamin C 24mg29%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

9 thoughts on “Instant Pot Eggplant Carrot Curry

    1. Thanks Jessica, I added stove-top instructions. I have been doing that recently for all my IP recipes, sorry forgot for this one so thanks for bringing it to my attention! 🙂

  1. 5 stars
    Loved this recipe. I added a cup of lentils for more protein but ended up getting a burn food notice and lo and behold a few of the lentils burned and I had to rinse the instapot, rinse and scrub it, put everything back in the pot and add more water and it turned out fine! lol

    Changes:
    -no peas
    -added 2 eggplants instead of 1
    -added red lentils
    -cooked for 4 minutes

  2. 5 stars
    hi,

    I tried this recipe and it came delicious. I made on stove top. I am a big fan of instant pot cooking.

    Just want to check one thing as im using instant pot since last year but now im feeling like in pressure cook mode it is taking long time. Like Tuar daal is taking 20 min to cook.
    Should I change sealing ring? or givesome suggestion. thanks.

    1. Hi Kanchan! glad you liked this recipe. Hmm do you mean it’s taking 20 minutes to come to pressure for the pot? What you can do next time is try adding boiling hot water to the dal, that way it will come to pressure more quickly. or try replacing the sealing ring like you mentioned.

    1. hmm not sure…there are a lot of spices here- coriander, smoked paprika, garam masala, cardamom, turmeric. There’s also coconut milk, jalapeno so lot of flavors going on, I am not sure how it turned out bland ..sorry it didn’t work!

Leave a Reply

Your email address will not be published. Required fields are marked *