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!
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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

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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

pair of hand holding a bowl of eggplant carrot curry
Manali
Easy and vegan Eggplant Carrot Curry made in the Instant Pot. Pair with rice or quinoa for a comforting meal!
4.59 from 12 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Entree
Cuisine Indian
Servings 5
Calories 198 kcal

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
 

  • 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.
  • 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.
  • Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine.
  • Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.
  • 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.
  • 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.
  • Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.

Stove-top Instructions

  • 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.

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

Calories: 198kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 7gSodium: 416mgPotassium: 688mgFiber: 6gSugar: 9gVitamin A: 6997IUVitamin C: 24mgCalcium: 51mgIron: 2mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

20 thoughts on “Instant Pot Eggplant Carrot Curry

  1. 5 stars
    I was looking for a new way to use eggplant and found this welll written recipe. I used peas and a jalapeño from my garden. I like the simplicity of recipe and thought it tasted great! I made cauliflower rice separately, it paired nicely. Thank you for the recipe!

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