Dive into a world where your pressure cooker is the magic wand, transforming plant-based ingredients into “My 7 Favourite Vegan Pressure Cooker Recipes” that are bursting with flavors from around the globe. Imagine the pulses of North India and the vibrant tastes of the Caribbean coming alive in your kitchen, each recipe a celebration of the rich cultural tapestry that makes these dishes a global favorite.
With your trusty pressure cooker by your side, you’ll infuse spices and flavors in a fraction of the time, creating mouthwatering vegan curries that’ll impress vegans and omnivores alike. Whether it’s the creaminess of coconut, the tang of tomatoes, or the richness of nutty broths, there’s a curry in this collection calling your name.
But it’s not just about tantalizing your taste buds; it’s a journey towards more sustainable and compassionate dining. Embrace the vibrant world of vegan cooking with these nutritious, satisfying dishes that promise to be a hit in any culinary repertoire. Ready to find your next favorite curry? Let’s get cooking and make every meal a testament to the diversity and delight of vegan cuisine!
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My 7 Favourite Vegan Pressure Cooker Recipes
1. Chickpea Spinach Curry (Chana Palak Masala)
First we go to North India for this hearty Chickpea Spinach Curry. A perfect blend of nutritious spinach and protein-rich chickpeas, bathed in a tomato-based sauce enriched with traditional Indian spices, promises a soul-warming meal.
- Equipment Needed: Pressure cooker
- Number of Servings: 4
- Preparation Time: 15 minutes (excluding soaking)
- Cooking Time: 25 minutes
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 200g fresh spinach, chopped
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- Salt to taste
- 2 tbsp vegetable oil Water as needed
Method
- Heat oil in the pressure cooker. Add onions, garlic, and ginger, sautéing until golden.
- Stir in tomato puree, spices, and salt, cooking until oil separates.
- Add chickpeas and enough water to cover. Seal the pressure cooker and cook for 20 minutes.
- Release pressure, add spinach, and cook uncovered for 5 minutes, or until spinach wilts.
- Adjust seasoning and serve hot.
2. Thai Red Curry with Vegetables
Dive into the heart of Thai cuisine with this vibrant Red Curry, brimming with a medley of crisp vegetables and infused with the exotic flavours of lemongrass, galangal, and coconut milk. A true testament to Thailand’s rich culinary landscape.
- Equipment Needed: Pressure cooker
- Number of Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 3 minutes
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 200g fresh spinach, chopped
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- Salt to taste
- 2 tbsp vegetable oil
- Water as needed
Method
- Heat oil in the pressure cooker; add curry paste, stirring for 1 minute.
- Pour in coconut milk, vegetables, soy sauce, and sugar. Stir well.
- Close the lid and cook on high pressure for 3 minutes. Quick-release the pressure, adjust seasoning, and garnish with basil.
Chef Tips:
Serve with jasmine rice to soak up the sauce. Add tofu for extra protein.
3. Coconut Lentil Curry (Dal)
Experience the comforting embrace of this Coconut Lentil Curry, where lentils meld harmoniously with coconut milk and spices, creating a soothing, creamy dish that’s a staple in South Indian homes.
- Equipment Needed: Pressure cooker
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Ingredients
- 1 cup red lentils, rinsed
- 400ml coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt to taste Water as needed
Method
- Heat oil in the pressure cooker; add mustard seeds until they pop.
- Add onion, garlic, curry leaves, and turmeric, sautéing until onions are soft.
- Add lentils, coconut milk, water, and salt. Stir well.
- Cook under pressure for 10 minutes. Release pressure naturally, stir the dal, and adjust seasoning.
Chef Tips
Serve with a squeeze of lime for added zest. Perfect with rice or roti.
4. African Peanut Stew
Journey to the heart of Africa with this rich and hearty Peanut Stew. Sweet potatoes, chickpeas, and spinach come together in a spicy tomato base, thickened with creamy peanut butter, for a dish that’s both nourishing and deeply satisfying.
- Equipment Needed: Pressure cooker
- Number of Servings: 4-6
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
- 1 large sweet potato, cubed
- 1 can chickpeas, drained and rinsed
- 200g spinach, washed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup natural peanut butter
- 1 tsp cayenne pepper (adjust to taste)
- 1 litre vegetable broth
- 2 tbsp vegetable oil Salt to taste
Method
- Heat oil in the pressure cooker. Add onion and garlic, sauté until soft.
- Stir in diced tomatoes, peanut butter, cayenne, and vegetable broth until well combined.
- Add sweet potatoes and chickpeas. Close the lid and cook on high pressure for 15 minutes.
- Quick-release the pressure, stir in spinach until wilted. Adjust seasoning. Serve warm, garnished with chopped peanuts if desired.
Chef Tips:
Serve this stew over rice or with flatbread to soak up the delicious sauce. Adjust the cayenne pepper to control the heat level according to your preference.
5. Japanese Curry with Tofu and Vegetables
Embrace the comforting warmth of a Japanese Curry, where silky tofu and a medley of vegetables bathe in a mildly spiced, slightly sweet sauce. This curry is a testament to Japan’s love for curry, offering a delightful twist with its unique flavours and ingredients.
- Equipment Needed: Pressure cooker
- Number of Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 5 minutes
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 onion, sliced
- 100g frozen peas
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 tbsp sugar
- 750ml vegetable broth
- 2 tbsp vegetable oil
- Salt to taste 2 tbsp cornstarch dissolved in 4 tbsp water
Method
- Heat oil in the pressure cooker. Add onions, carrots, and potatoes, sautéing until slightly softened.
- Add curry powder, stirring for a minute until fragrant.
- Pour in vegetable broth, soy sauce, sugar, and bring to a simmer. Add tofu.
- Seal the lid and cook under high pressure for 5 minutes.
- Quick-release pressure, add peas, and thicken with cornstarch mixture. Adjust seasoning.
- Serve hot, garnished with pickled radish for an authentic touch.
Chef Tips:
For a thicker sauce, adjust the amount of cornstarch. Serve with steamed rice for a fulfilling meal.
6. Jamaican Jerk Jackfruit Curry
Take a culinary trip to Jamaica with this spicy and flavourful Jerk Jackfruit Curry. Marinated jackfruit mimics the texture of meat, absorbing the fiery jerk seasoning and cooking to perfection in a fragrant coconut milk base.
- Equipment Needed: Pressure cooker
- Number of Servings: 4
- Preparation Time: 15 minutes (plus marinating time)
- Cooking Time: 10 minutes
Ingredients
- 1 can young green jackfruit in brine, drained and shredded
- 2 tbsp Jamaican jerk seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, finely chopped (remove seeds to reduce heat)
- 400ml coconut milk
- 1 red bell pepper, sliced
- 2 tbsp vegetable oil
- Salt to taste Fresh thyme for garnish
Method
- Marinate jackfruit with jerk seasoning for at least 1 hour.
- Heat oil in the pressure cooker. Sauté onion, garlic, and scotch bonnet pepper until softened.
- Add marinated jackfruit, stirring for a few minutes.
- Pour in coconut milk and add bell pepper. Seal the lid and cook on high pressure for 10 minutes. Quick-release the pressure, adjust seasoning, and garnish with thyme.
Chef Tips:
Serve with rice and peas for an authentic Jamaican experience. Adjust the amount of scotch bonnet pepper to suit your heat preference.
7. Moroccan Chickpea and Apricot Tagine
Embark on a flavourful voyage to Morocco with this Chickpea and Apricot Tagine. Sweet apricots blend seamlessly with the savory depth of chickpeas, all enveloped in a rich sauce spiced with the exotic warmth of Moroccan seasonings. This dish is a celebration of North African culinary traditions, offering a sweet and savory experience that’s utterly captivating.
- Equipment Needed: Pressure cooker
- Number of Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dried apricots, chopped
- 1 can diced tomatoes
- 2 carrots, sliced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 500ml vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste A handful of chopped fresh coriander for garnish
Method
- Heat olive oil in the pressure cooker. Add onions and garlic, cooking until softened.
- Stir in spices, cooking for another minute until fragrant.
- Add the chickpeas, apricots, tomatoes, carrots, and vegetable broth. Season with salt and pepper.
- Close the lid and cook under high pressure for 15 minutes.
- Allow the pressure to release naturally before opening the lid. Adjust the seasoning if necessary and serve garnished with fresh coriander.
Chef Tips:
Serve this aromatic tagine over couscous or rice to make it a filling meal. For a richer flavour, sprinkle with toasted almonds before serving.
Vegan Pressure Cooker Recipes: FAQs
Can I Substitute Any Of The Vegetables In These Recipes?
Absolutely! Feel free to swap out vegetables based on availability or personal preference. Just keep in mind cooking times may vary slightly.
What If I Don’t Have A Pressure Cooker?
While these recipes are designed for a pressure cooker, they can be adapted for a slow cooker or a standard pot. However, cooking times will be longer, and you may need to adjust liquid amounts.
Are These Curries Gluten-Free?
Yes, all the recipes listed are naturally gluten-free, but always check the labels on ingredients like soy sauce and curry pastes to ensure they don’t contain gluten.
Can I Make These Curries In Advance?
Definitely! These curries often taste even better the next day as the flavors have more time to meld. Just store them in the refrigerator and reheat gently before serving.
How Can I Adjust The Spice Level In These Curries?
The spice level can easily be adjusted by increasing or decreasing the amount of chili, pepper, or curry paste used. Start with less than the recipe calls for, taste, and then add more as needed.
By incorporating these diverse and flavourful vegan curries into your cooking repertoire, you’ll not only enjoy delicious meals but also gain a greater appreciation for the rich tapestry of global vegan cuisine.
Vegan Pressure Cooker Recipes: Summing Up
Exploring these 7 vegan curries from around the globe showcases the versatility and depth of flavours achievable with a pressure cooker. From the hearty and comforting North Indian Chickpea Spinach Curry to the sweet and savory Moroccan Chickpea and Apricot Tagine, each recipe offers a unique glimpse into the culinary traditions of different cultures. Cooking with a pressure cooker not only saves time but also intensifies the spices and ingredients, creating complex flavours that are sure to impress.
