An easy Thai-style watermelon rind curry recipe made in Instant Pot with readily available ingredients! Also, learn how to cook rice along with the curry using the pot-in-pot method in Instant Pot. A sustainable vegan curry that’s oh-so-delicious, even if I may say so myself.
– In a blender or mixer jar, add the lemongrass, basil leaves, curry powder, turmeric powder, and red chili powder. Grind it into a smooth paste by adding water.
– Set the Instant Pot and add sesame oil.– When the oil is hot, add the chopped onions and sautee.– Then add the chopped watermelon rind, followed by potatoes and carrots.– Now add the salt and ground curry paste. Add water to the blender or mixer jar and rinse it and add it to the curry.– Mix well and turn off the Instant Pot
– In a bowl that fits inside the Instant Pot, add the rinsed rice and water.– Place the egg rack or tall trivet in the Instant Pot.– Place the rice bowl on the trivet. And close the Instant Pot.– Pressure cook.
– Once the cooking is complete, take out the rice and egg rack/trivet.– Set the Instant Pot in saute mode. Add coconut milk, soy sauce, and brown sugar. Mix well.– Add the remaining basil leaves and let the curry simmer. – Turn off the Instant Pot and serve the curry with rice.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.