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Instant Pot Eggplant Curry

Instant Pot Eggplant Curry is a delicious, easy-to-make vegan dish that combines the flavors of Indian spices and eggplant. It's perfect for a weeknight meal and can be served with rice or flatbreads. This dish is a great way to get your daily dose of veggies and is loaded with flavor and nutrition. The Instant Pot makes it easier to create a delicious and healthy meal in just minutes. Enjoy this flavorful eggplant curry any day of the week!

Ingredients (2 Persons)

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1 (14-ounce) can crushed tomatoes
  • 1 cup vegetable broth
  • 2 large eggplants, cubed
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup plain Greek yogurt

Directions

  • Step 1
    Set the Instant Pot to the sauté setting. Heat the olive oil in the pot and add the onion. Cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
  • Step 2
    Add the garlic, ginger, coriander, cumin, turmeric, cinnamon, cayenne pepper, and cardamom. Cook, stirring, for 1 minute, until the spices are fragrant.
  • Step 3
    Add the crushed tomatoes, vegetable broth, eggplant, and chickpeas. Stir to combine.
  • Step 4
    Secure the lid and set the Instant Pot to high pressure. Cook for 8 minutes. Quick release the pressure and carefully remove the lid.
  • Step 5
    Stir in the cilantro and yogurt. Serve hot over cooked rice or quinoa, if desired.

Comments

Anonymous
,
Delicious! The Instant Pot cooked the eggplant curry to perfection. Creamy and flavorful – I'll definitely be making this again!

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