Instant Pot Japanese Curry

By Vegan Richa · 45 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté. Add the oil; once hot, add the onion and a pinch of salt and cook until translucent.
2. Add the garlic and ginger and cook for half a minute.
3. Push the onion to the side and add 1 teaspoon more oil. Stir in the flour until it is absorbed, then mix it with the onion, cooking for half a minute and stirring often so it does not burn.
4. Stir in the spices.
5. Add the vegetables, chickpeas, tomato paste, Worcestershire sauce, salt and water. Mix well, scraping up any flour from the bottom of the pot. Turn off Sauté.
6. Close the lid and seal. Pressure cook on high for 6 to 7 minutes (add a minute if the vegetables are cut larger). Then turn off, and let the pressure release naturally.
7. Open the lid. Set to Sauté, add the applesauce and peas, and bring to a boil.
8. Taste and adjust salt, spice, and sweetness. Add black pepper or pepper flakes if you want heat. Serve with rice, garnished with scallions, pickled radish, and pickled ginger.

Summarized from Vegan Richa's video. Watch it for the details.

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