This vegan curry soup is delicious and comes together so quickly in the Instant Pot! And that’s not even the best part–it’s fully customizable!
Customizing Vegan Curry Soup
I try my best not to waste food, which is why I love recipes like this! If you have half a head of cauliflower, throw it in! Carrots starting to lose their crisp? Toss those in! A bag of wilting spinach in your produce drawer? Add it to this recipe!
I added potatoes, cauliflower florets, corn, and green beans to my recipe, but, if you’re low carb, omit the potatoes and corn. You might add in some mushrooms or whatever you have on hand!
Do I Need an Instant Pot?
If you don’t have an Instant Pot, don’t worry! You’ll follow the same recipe, but, instead of pressure cooking for 5 minutes, just simmer on the stovetop until your veggies are cooked through.
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Protein Options
If you’re avoiding tofu, you could opt for chickpeas, textured vegetable protein, or leave extra protein out altogether for a veggie curry!
Curry Powder for Vegan Curry Soup
Any curry powder you have on hand will work, but I highly recommend trying to get your hands on some S&B Curry Powder! It has a deep, rich flavor that steps any curry dish up a notch! It can typically be found at your local Asian Market or you can order it online here.
Vegan Coconut Curry in the Instant Pot
Ingredients
Instructions
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Set Instant Pot to sauté and add oil of choice.
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Once oil is hot, add onion and bell pepper.
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Cook until onions are almost translucent and bell pepper has softened.
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Add spices, ginger, and garlic. Stir well and continue cooking for about 1 minute or until fragrant.
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Add in 4 cups of vegetable broth and stir well, scraping up any bits of fond from the Instant Pot.
Fond refers to the caramelized food stuck to the bottom of a pan after browning meat or vegetables. -
Add in potatoes, cauliflower, corn, and green beans.
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Put lid on Instant Pot and select "Pressure Cook" on high for 5 minutes.
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Once Instant Pot has finished, quick release the steam by opening the vent. Remove the lid.
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Using a blender or immersion blender, blend about half of the solids to thicken the soup.
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Add in kale, protein of choice, coconut milk, and lime juice.
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Taste and season with salt and pepper if needed.
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Serve on its own or over rice.
