Instant Pot Vegetable Curry. Loaded with lots of seasonal vegetables, a good mix of Indian spices, then bulked up to make the best ever healthy vegetable curry freezer meal.
I was in the middle of batch freezing lots and lots of healthy curries for a quick weight loss that I wanted before Christmas. I had done lamb rogan josh, chicken korma, chicken Balti, along with plenty of vegetarian curries.
But what got me thinking is that I had been waiting all day for them to cook in the slow cooker and surely the Instant Pot would be a better option instead????
So, that’s what I did. I made a big batch of my vegetable curry but in the pressure cooker. I made so much vegetable curry in the Instant Pot that it was almost touching the max line which is very rare for us.
I then got the ladle and poured it into my favourite freezer containers.
Without much pre-planning I had made enough healthy vegetable curry for 10 freezer meals. Just like that!
Even better….the cooking time was just 6 minutes. YES ITS NOT A TYPO 6 whole minutes for making a huge batch of vegetable curry. Prepping took a little longer, but not too much and I have all these lovely portions of curry to help me lose weight before Christmas!
Instant Pot Vegetable Curry – Healthy Freezer Meal
Making an Instant Pot Vegetable Curry is just so simple, that you will wonder why you never made them years ago.
You simply throw in all the vegetables that you want to use, add your seasoning and stock and let the Instant Pot do the hard work. Then at the end partly blend and you have creamy vegetable curry.
Then add to this that you have a HUGE batch of vegetable curry that you can portion up into freezer bags and it makes it magical.
What I did was wait for it to cool down and then added all the spare portions into my chest freezer. There was enough to live off vegetable curry for a few days if you wanted to, or just save them for next time you fancied a bowl of warming vegetable curry.
I also love Instant Pot Vegetable Curry as a money saver. If you find some vegetables in the bottom of your fridge that need using up before they end up in the bin. Or buy a grocery deal on vegetables then it is a must to throw them all in and make a magical vegetable curry.
Or do you have a family member that hates curry and you love it. Well when they are having something you hate, then you can get a freezer portion from the freezer and eat your vegetable curry instead.
Helpful Tools For Making Our Instant Pot Vegetable Curry Freezer Meal
The Instant Pot – It must start with our Instant Pot Duo that makes this recipe fast. It also steam cooks the vegetables rather than boiling them which keeps their amazing taste. If you’re on the fence about getting an Instant Pot then read our vegetable curry recipe and see how simple batch cooking can be with the Instant Pot.
Freezer Containers – We’re currently in love with getting some glass bottom with plastic top food containers. We can then batch freeze our vegetable curry and then take the lid off to warm them up in the oven on another day.
Vegetable Chopper – Apart from the peeling process, you can save a lot of time when making freezer meals by using a vegetable chopper to do all the long chopping jobs.
Hand Blender – This is a MUST when you own an Instant Pot. Instead of getting a big blender out you can hand blend over the Instant Pot.
- Peel everything that needs peeling. Remove the seeds from the butternut squash. Thinly dice the onion, ginger and garlic. Chop everything else into medium bite sized pieces.
- Place everything into the Instant Pot Pressure Cooker, including the seasoning and the tinned tomatoes.
- Refill one of the cans of tinned tomatoes with cold water and add this in too.
- Place the lid on your Instant Pot Pressure Cooker, set the valve to sealing and cook for 6 minutes on manual.
- Use quick pressure release after the 6 minutes are complete.
- Using a hand blender, blend a quarter of the vegetables. This will make the vegetable curry a lot creamier and thicker.
- Using a ladle transfer the curry into freezer containers, wait until the vegetable curry is cold and then freeze for another day.
- To reheat, thaw out and cook on 180c/360f for 45 minutes in a preheated oven.
If you want to reheat from frozen, then remove the plastic lid of your freezer container and cook on 180c/360f for 1 hour and 15 minutes or until piping hot in the centre. If you feel like your Instant Pot Vegetable Curry needs bulking up a bit, then add a can of chickpeas to it.
Or you can also use it as a base for your curries and add chicken, beef or prawns to it. You can bag the Instant Pot Vegetable Curry for later. Simply place all the ingredients into a freezer bag instead of into the Instant Pot. Then freeze it and cook it later. Just make sure you thaw it out enough for it to come out of its bag.
Can’t make it now? Then pin it for later!
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