Easy Coconut Curry
This easy curry is a crowd pleaser, but versatile enough to throw together for an easy weeknight meal or when you’re craving a creamy bowl of nourishing comfort. You’ll need an Instant Pot for this recipe.
Ingredients
1 medium onion
1 red bell pepper
2 Tbls curry powder
1 can coconut milk
1 18 oz jar diced tomatoes (Jovial brand) or 2-1/4 cups tomato purée
4-5 medium potatoes
2 cups frozen green beans or peas
1 Tbls. lemon juice
1 Tbls onion powder
1 Tbls garlic powder
1 bulb garlic (optional – to taste)
½ – 1 tsp sea salt (optional – to taste)
Chop onions and red pepper into one inch pieces. Peel and chop potatoes into one inch pieces. Add all ingredients to the instant pot and cook on high pressure for 10 minutes.
Carefully remove the garlic bulb and let cool, then extract the softened garlic out and stir into the curry.
This makes a nice-size batch that can be frozen for easy future meals. Enjoy!