Curry Veggie Chunks (Instant pot/Stovetop)
Veggie chunks curry, a delicious & flavorful lunch/dinner. It is vegan, gluten-free, & protein-packed recipe to make in instant pot/stovetop.
Equipment
- Instant Pot
- Non-stick pan for stovetop version
Ingredients
- 50 gram TVP chunks
- 1/4 cup onion chopped finely, any onion will work.
- 1/4 cup tomato chopped, any tomato will work.
- 1 tsp ginger-garlic paste
- 1 tbsp olive oil any cooking oil
- 1 tsp kitchen king powder curry powder or garam masala will work as well.
- 1/2 tsp paprika
- 1/4 tsp turmeric powder
- salt as per taste
- 2 tbsp cilantro chopped finely
- 1 cup mix veg I used frozen, no thaw, and used directly.
- 1 tbsp lemon juice freshly squeezed
- 2 cup water
- 1 tsp cumin seeds
Extra water for soaking while cooking on stovetop
- 2 cup warm water
Extra for pot-in-pot cooking in instant pot
- 1 cup basmati rice
- 1 cup water
Instructions
Instant pot veggie chunks
- First of all, switch on the instant pot and press SAUTE mode. Add half quantity of oil and add veggie chunks. Saute them till golden brown. Once they look golden in color transfer them to a bowl. (pic 1)50 gram TVP chunks
- Now add the remaining oil to the inner pot and add cumin seeds (pic 2). Once seeds crackle, add ginger-garlic paste. Cook it for few seconds (pic 3). Now add chopped onion and cook till onion changes color. (pic 4)1 tsp ginger-garlic paste, 1 tbsp olive oil, 1 tsp cumin seeds, 1/4 cup onion
- To this add chopped tomato and cook till they are mushy (pic 5). If this stuck at the bottom of the inner pot then add little water and scrap nicely (pic 6). Add tomato paste and mix it properly (pic 7-8).1/4 cup tomato
- Once the mixture looks like gravy, adds all the spices, vegetables, and veggie chunks. Mix everything evenly. (pic 9-12)1 tsp kitchen king powder, 1/2 tsp paprika, 1/4 tsp turmeric powder, salt as per taste, 1 cup mix veg, 50 gram TVP chunks
- Finally, add the water and adjust salt (pic 13-14). Since we are cooking rice using the pot-in-pot method, carefully place the trivet in the inner pot (pic 15). In a pot add washed rice, water, and place it on the trivet (pic 16).salt as per taste, 1 cup water, 1 cup basmati rice
- Carefully close the instant pot lid, lock the valve, and cancel the SAUTE mode. Cook on HIGH PRESSURE for 5 minutes. Once the timer beeps, wait for 10 minutes for natural release. Then do QUICK RELEASE and carefully open the instant pot lid.
- Transfer the rice pot over the kitchen counter carefully (pic 17). Now, carefully remove the trivet, garnish the veggie chunks of curry with chopped cilantro & add lemon juice (pic 18-20). Mix well, Veggie chunks curry is ready to serve now.2 tbsp cilantro, 1 tbsp lemon juice
Stovetop veggie chunks
- Heat a nonstick pan on medium heat. Add half quantity of oil in the pan and add veggie chunks. Roast them till they are golden in color. Once roasted, transfer them to a bowl full of warm water and soak till we need them further.
- Now add the remaining oil to the pan and crackle cumin seeds. To this add ginger-garlic paste and cook till the raw smell of garlic goes away. Add chopped onion and cook until they are golden in color.
- Add chopped tomato now and cook till they are mushy. If the mixture starts sticking at the bottom then add a little water and scrap. To this add tomato paste and mix it well.
- Finally, add all the spices, vegetables, and roasted chunks. Mix nicely. Add water and adjust salt.
- Cover the pan and cook on medium to low heat for 20 minutes. Stir once in between.
- After 20 minutes, switch off the heat, add lemon juice and garnish with chopped cilantro. Veggie chunks curry is ready now.
Notes
Tips
- Cooking in a pressure cooker does not require chunks to soak in water. Like for the instant pot version, no need to soak them. TVP cooks perfectly in pressure cooking. However, soak them if you plan to cook this on the stovetop. I soaked them for 10-15 minutes in hot water while cooking on the stovetop.
Nutrition
Calories: 218kcalCarbohydrates: 23gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 61mgPotassium: 303mgFiber: 8gSugar: 5gVitamin A: 4855IUVitamin C: 18mgCalcium: 124mgIron: 4mg
Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
