Instant Pot* Thai Peanut Curry

Recipe by Feed Me Vegan, featured at Twin Cities Veg Fest 2017

Serves 4-6

Ingredients

2 T veg oil of choice

1 med onion, diced

3 cloves garlic, minced

1” piece of ginger root, peeled and grated/minced

1 c diced potatoes or sweet potatoes

1 c carrots, diced

1 green or red bell pepper, diced

1 can diced tomatoes

2 c veg broth

½ tin of yellow curry paste

¼ c soy sauce

½ c peanut butter

1 can full fat coconut milk

2 T lime juice

For serving:

4-6 c rice of choice

Cilantro

Chopped peanuts

Sriracha or Garlic Chili paste

Instructions:

Set Instant Pot to Saute and add  veg oil and onion. Once onion softens, add ginger and garlic. Turn off IP.  Add the remaining ingredients except coconut milk, lime juice, and the items that are For Serving. Set IP to manual for 7 mins. Release the pressure and add the coconut milk. Stir and place lid on for a few minutes for flavors to marry. Taste for salt (add soy sauce), spice (add more curry paste), and tang (add more lime juice). Serve over rice with cilantro, chopped peanuts, and sriracha if desired.

*No instant pot? Just saute onion, ginger and garlic, then add the remaining ingredients except toppings and cook until veggies are tender.