Name: EGGPLANT and POTATO CURRY DINNER│VEGETARIAN INSTANT POT RECIPE│Dining With Tara
Uploaded: 2020-11-29
Channel: Dining With Tara
Description: EGGPLANT and POTATO CURRY DINNER│VEGETARIAN INSTANT POT RECIPE│Dining With Tara Today we are making a very simple vegetarian Instant Pot recipe - Eggplant Curry. This recipe is very customizable, packed with protein, fiber, and flavor. This makes a large batch…

EGGPLANT and POTATO CURRY DINNER│VEGETARIAN INSTANT POT RECIPE│Dining With Tara
Today we are making a very simple vegetarian Instant Pot recipe – Eggplant Curry. This recipe is very customizable, packed with protein, fiber, and flavor. This makes a large batch – perfect for meal prepping. What other recipes are you interested in? Let me know in the comments below.

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INGREDIENTS:
1 medium Eggplant
2 medium Zucchini
2 Large Carrots
1 Sweet Potato
2 Vine-Ripe Tomatoes
8 ounces Red Curry Paste (2 jars)
8 ounces Filtered Water
2 cans Coconut Milk (roughly 15 oz each)
1 tablespoon Garlic Bouillon
1 tablespoon Tomato Paste
1 teaspoon Garam Masala (optional)
1 teaspoon Red Curry Powder (optional)
½ teaspoon White Pepper (optional)
2 cups Fresh Spinach
1 Lime (optional)
Salt & Pepper to taste (+ salt for the eggplant)
Drizzle of Avocado Oil

INSTRUCTIONS:
1. Slice eggplant into ½ inch slices and salt both sides. Set aside for 20-30 minutes. Rinse and pat dry the eggplant. Peel and chop carrots and potato into bite size pieces. Chop zucchini and tomatoes into bite size pieces.
2. Set Instant Pot to sauté on high and add a drizzle of avocado oil. Add chili paste and sauté for 1 – 2 minutes. Add tomato paste and bouillon and mix well. Add veggies and mix well. Add coconut milk and dried spices. Press cancel on the Instant Pot and set to HIGH pressure for 5 minutes. Allow 10 minutes of natural pressure and perform a quick release. Open the lid and add the fresh spinach. Serve with basmati rice if desired. Zest and slice lime and add to each plate a little zest and a wedge of lime. Enjoy!

MUSIC: Epidemic Sound

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[Music] Hey guys it's tara and welcome back to Another Video and another super delicious Instant pot recipe The holiday season is upon us and i Think most of us are looking For easy and fast meals that we can make Throughout the week so we're not Spending all of our time in the kitchen So today we're going to make a recipe Packed with protein Fiber flavor that's so incredibly fast To make We're going to make eggplant curry and We're going to use our instant pot so This recipe could not get any simpler Before we get started if you have not Already i would love for you to be a Part of this community You do that by hitting the red subscribe Button that's right below this video And be sure to click the bell icon that Way you're notified each time i post A new video if you guys are ready to Make this super delicious eggplant curry Smash that like button and let's jump Right into the video [Music] To make this eggplant curry we're going To start with the eggplant So i like to peel part of my eggplant i Don't always do this but today i Am so it's your choice whether you

Partially peel it or not Then i'm going to slice it into about One-half inch slices Once you have all of your eggplant Sliced lay it out in a single layer And then we're going to grab some salt I've always salted my eggplant i find it Draws Moisture out of the eggplant and also Helps with the texture If you don't salt your eggplant leave a Comment below and let everyone know How it turned out so i'm applying a Light coating of salt To both sides of the eggplant And once you have both sides lightly Salted we're going to set it aside For about 20 minutes Then you can see just how much moisture Is drawn out of the eggplant So we're going to place the eggplant Slices inside of the colander And we're going to rinse it in cold Water remove all of that salt And then we're gonna just simply pat it Dry with a towel And then we're gonna slice it into about Bite size chunks It doesn't have to be perfect but i find It works the best If they're roughly the same size set the Eggplant aside and then we're going to Grab some zucchini i love zucchini If you don't love zucchini you can just

Add more eggplant Or you can use yellow squash you put in Any other type of veggie that you like And i find it easiest to first slice it In half and then slice it in half Lengthwise And then just simply chop it into about Half moon Shape sizes Then we're going to set this aside and We're going to grab our tomatoes I have these two delicious fresh Tomatoes if you don't have fresh Tomatoes You could also use canned tomatoes Then we're going to chop up our carrots Then i'm grabbing my sweet potato this Recipe is very customizable I had a sweet potato so i thought why Not throw it in If you have just a russet potato yellow Gold yukon potatoes Or any other kind of veggie that you Like go ahead and throw it in and it Will be Delicious i prefer to peel my sweet Potato but if you'd rather leave the Peel on by all means go ahead And slice it into bite-size chunks then We're gonna grab our instant pot of Course i'm drinking a dry red Add some oil i love using the saute Function on my instant pot Heating up the oil and adding the curry

Paste allows the curry paste to become Velvety smooth before you add all of the Veggies If you absolutely do not want to saute By all means throw Everything in and press start it will Still be delicious It's really important to keep the curry Paste moving on the bottom of the pot as You're mixing it so it doesn't burn We're gonna add our water look at this Beautiful velvety texture then we're Gonna add our eggplant Our sweet potato zucchini Carrots and tomatoes And we're going to stir all of this Together Then we're going to add our coconut milk I'm adding the entire can Including the water Give everything a good stir then i'm Adding my dried spices this is optional But highly recommended to really ramp up The flavor I'm also adding some garlic bouillon for The same reason it just gives It just gives so much great flavor and Some tomato paste To increase the depth of the dish and i Should have added This curry paste at the beginning but i Forgot so i'm adding it now Close the lid make sure it's set to Sealing on high pressure

For five minutes then we're going to Allow 10 minutes of natural pressure And when the pen drops we're going to Open the lid Next we're going to add our fresh Spinach you could also use kale if you Prefer Stir everything together and look at This incredibly Delicious eggplant curry i love serving This eggplant curry with some white Basmati rice I have a recipe for making perfect Instant pot rice I will link it in the description box Below if you'd like to check that out I usually use the pot and pop method and Place a bowl On top of the trivet with the rice i Made so much curry This time that the bowl just would not Have fit if you want to make your rice At the same time simply cut this recipe In half So you can fit the trivet and your heat Proof bowl And cook everything at the same time for The same Amount of time and it will be delicious I hope you enjoyed today's video and That you have a chance to try it Let me know any other recipe ideas you Have for a future Episode in the comments below i'm gonna

Leave a playlist of some delicious Seasonal recipes on the screen over here If you'd like to check that out Thanks so much for watching and i will See you in the next video Bye guys [Music]

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