Instant Pot Carrot Curry

Pin this to save it and make it for you lunch tomorrow! So quick, easy, and delicious!

Pin this to save it and make it for you lunch tomorrow! So quick, easy, and delicious!

Is it bad that my brain isn’t working and it is only Thursday?  I still have half of a week to go before it gets a reset. That is how it works, right?  On Monday your brain resets?


Dang, I’ve been living all wrong then!

I took G to an amazing restaurant in the city for his birthday in October and there was this carrot curry that the chef gave us.

I looked up the tasting menu and it was not on there and I got so frustrated, so I started this long journey to make it from the memory of the flavor.

Y’all this curry was amazing!  I just had to do it.

So in came my Instant Pot, some carrots, and a hope that I would figure this out.

And I did.

On stream today.

carrot curry

It was sweet, a little spicy, and so delicious!  I added in some asparagus for some earthiness that I felt it was in dire need of.

It took less than 3 minutes in the Instant Pot and about 10 minutes of prep.  And it is super light and amazing for lunch!

carrot curry

Serve it up with some Naan and you are set for a while!


Carrot Curry


Published 11/15/2018


  • 3 lbs orange carrots, peeled and chopped
  • 1 bunch asparagus on the bias
  • 1 lb rainbow carrots (mostly purple) peeled and on the bias
  • 1 cup coconut milk (1 can)l
  • 1 ½ cups vegetable broth
  • 1 tbs olive oil
  • 4 cloves garlic crushed
  • 1 tbs curry powder
  • ¼ tsp red pepper chili flakes
  • 1 tsp garam marsala
  • ½ tsp ground all spice
  • ½ tsp ground nutmeg
  • 1 tbs powdered sage
  • ¼ cup brown sugar
  • 1 tsp cardamom
  • ¼ lemon zested
  • 1 lemon juiced
  • Salt and pepper to taste


  1. Put Instant Pot on saute and put in crushed garlic for 1-2 mintues or until browned
  2. Take off Saute, add carrots, coconut milk, vegetable broth, all seasoning, lemon zest and juice, and 2 pinches of salt and pepper. Place the separator that your Instant Pot comes with and a trivet on top. Place the asparagus and rainbow carrots on that with a sprinkle of salt and pepper
  3. Place lid on Instant Pot, put on high pressure for 1 minute
  4. Quick release the pressure, take out the trivet and separator, and immersion blend the curry until smooth
  5. Taste and adjust seasoning as needed.
  6. Serve with rice and naan for a healthy and amazingly quick curry!

Hey yall, if you are confused about some of the wordings, here are a few things to answer your questions. The separator is the steam rack, but when used to separate ingredients from each other it is commonly referred to as such. My trivet is very similar to this Steamer Basket, but you can find them WAY cheaper at Ikea. I think mine only cost like $2 from there! You can do this recipe without the separator, but it is easier to get the trivet in and out with it!

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