Thai Pumpkin Curry and Jasmine Rice made at the same time in the Instant Pot using pot-in-pot method! This vegan curry is packed with flavors and is super comforting!
1tablespoonsoy sauceuse gluten-free soy sauce if needed
1teaspoonrice vinegar
1/2teaspoonturmeric powder
1/8teaspooncayenne pepperor to taste
2.5cupspumpkin265 + 62 grams, 1.5 inch cubes
To garnish
roasted peanuts
cilantro
lime wedges
Instructions
Rinse rice several times till water turns clear. Transfer it to a container (in which you will be cooking the rice) and set aside.
Press saute button on your Instant Pot. Once it's hot, add oil and then add chopped garlic, ginger and sliced jalapeño. Saute for a minute.
Add chopped onion and saute for 2 more minutes until onions turn soft. Add the thai red curry paste and mix well.
Stir in the coconut milk along with salt, coconut sugar, soy sauce, rice vinegar, turmeric powder and cayenne pepper. Mix well.
Add cubed pumpkin to the pot, do not stir. Place a trivet inside the pot.
Now place the container with rice on top of the trivet. Add 1 cup water to the rice.
Close the lid of the IP and set valve to sealing. Press the manual/pressure cook button and cook on high pressure for 3 minutes. Do a quick release - meaning release the pressure immediately.
Open the IP and fluff the rice with a fork. Remove the rice container carefully from the pot.
Stir the curry and add in lime juice.
Garnish the curry with roasted crushed peanuts, cilantro and serve over jasmine rice.