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InstantPot Carrot and Cabbage Curry

The other night I decided to try out a vegetarian recipe that I heard of for enchiladas. This recipe, is part of that one, and the full recipe will be posted at a later date.

However, this filling was amazing all on its own. It can be eaten right after cooking, when it is cooled off, or even cold.

This alone would make a great dish with quinoa, rice, farrow, or any other grain.

Use a lid to help keep the natural steam as you cook

To start off you will turn the InstantPot on to the sauté mode and set for normal. I usual y never use the high setting on my IP because it seems to cook too high.

Add the oil, pepper, mustard seed, and cumin seed into the IP when it says "Hot"

While the IP comes to heat cut the cabbage into small pieces and shred the carrots using a cheese grater. Mix to a consistence of a about half carrots and half cabbage.

Cook for about 2 minutes to toast the spices and char the pepper. Once the mustard seeds start to pop, add in the carrot and cabbage mixture. If you are using powdered coriander or cumin, add to the carrot and cabbage mixture. I prefer powered coriander, but to toast the cumin.

Stir until the cabbage begins to wilt, but is still crunchy. Once cooked, add the lime juice, salt to taste, and fresh cilantro.

Serve as a side or add to a grain to make into a meal. Can be eaten hot or cold as a salad the next day too. The entire process took all of 15 minutes, and came out better than I expected.

Would love to hear what you all think or tried with this recipe!

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InstantPot Carrot and Cabbage Curry

Spice mix:

  • 1 teaspoon cumin

  • 1/2 teaspoon peppercorns

  • 1 teaspoon coriander

Other Ingredients:

  • 2 tablespoons olive oil or other healthy oil

  • 1 jalapeño cored and seeded and chopped as desired

  • 10 grated carrots

  • 1 small head of cabbage shredded or small pieces

  • 1/2 cup fresh cilantro

  • Salt to taste

  • Juice of 1 1/2 limes

  1. Turn the IP on to the sauté mode normal setting.

  2. While IP heats up shred carrots and cut cabbage.

  3. If you are using any powdered spices add the powder to the carrot and cabbage mixture.

  4. Add oil, spice mixture, and pepper to IP.

  5. Cook until mustard seeds start to pop.

  6. Add carrots and cabbage and heat until cabbage begins to wilt. Cover with a lid to help steam as cooking

  7. When done add lime juice, salt to taste, and cilantro

  8. Serve warm or cold

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