{ CLEAN CURRY }

I’m trying to stick with my January Whole30. I pride myself in cooking (almost) clean meals with fresh veggies and whole ingredients…but I also know that I often overindulge in sugar, carbs, wine & beer. I have also been having arthritus pain for years and have recently been diagnosed with RA. I did my first Whole30 in a couple years ago and I’ve been wanting to get back to an ant-inflammatory diet to see if cutting sugar or gluten helps me feel my best again. It’s definitely time for a detox and a refresh.

When I’m eating clean, I make a lot of soups and curries! This is not the first time I’ve shared a Katelyn’s Curry recipe, or even a Sweet Potato Curry with Cauliflower Rice, but this IS the first time I’m sharing a Instant Pot version.

Here is an “instant” vegan, Whole30-approved curry that I’ve been making weekly to pack for lunches: Clean Zucchini Curry!

{ ingredients }

  • 2 – 28 oz. cans of crushed tomatoes
  • 1 Tbs. Coconut oil
  • 1 large onion (red, yellow or white), diced
  • 1 sweet potato, peeled and cut into 1-inch pieces
  • 2 large zucchini, coined
  • 3 large carrots, peeled and chopped
  • 1 bell pepper, seeded and chopped
  • 1 Serrano or jalapeno pepper, finely diced
  • 1 inch of fresh ginger, peeled and finely minced (or grated)
  • 3 Tbs. curry powder (I used Garam Masala)
  • 1 tsp. each of coriander, turmeric and salt

 { directions }

  1. Turn the Instant Pot to Saute and add coconut butter and onion. Stir frequently until onions are fragrant and translucent, about 4 minutes.
  2. Pour in all other ingredients.
  3. Place lid on the Instant Pot, turn steam release nozzle to Seal. Using Manual button and High Pressure, set time for 16 minutes. Pot will take about 5-6 minutes to reach desired pressure before starting to count down the 16 minutes. Once the cooking has completed and the Instant Pot beeps, let pressure release naturally for 4 minutes before turning nozzle to Vent to finish releasing the steam.
  4. While curry mixture iscooking, prepare your rice, couscous or cauliflower rice (I served mine with cilantro lime cauliflower rice (with extra roasted garlic added).
  5. Serve in bowls garnished with coconut cream, yogurt and/or fresh mint!

Makes about 8 servings. I always think curry (and soups and chili) gets better after sitting for a day or so. I usually make a big pot and eat it for a few days!

NOTES:

  • All spices and garnishes are optional and dependent on your preference. My recommendation would be to taste as you are cooking. You can always add more curry and more spice.
  • Curry is also great topped with a chutney, this is one of my favorites.
  • Add or substitute any other veggies you have in your house: white potatoes, chickpeas, lentils, butternut squash, summer squash, etc.

{ Keep Cooking in Love & Light }

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