Instant Pot Potato Eggplant Curry Soup


Potato Eggplant Curry Soup



This didn’t start out as a soup.  I think I was going for a regular curry consistency, the kind that would be served over rice.  But I didn’t have any cooked rice and didn’t want to wait while I made some… and I had some veggie stock in my fridge that needed to be used so…. Soup.

Ingredients
4 yellow potatoes, chopped (medium… smaller than russet, larger than new potato)
1 medium eggplant, chopped
1 onion, chopped
2T curry (see below for Whole Foods Curry blend ingredients)
1 can coconut milk (Trader Joe’s has NO added ingredients or preservatives)
2 cups veggie broth
Lemon juice and salt to taste

Whole Foods Basic Curry Spice Blend
2 tablespoons ground cumin
2 tablespoons ground coriander seeds
1 tablespoon ground cardamom
1 teaspoon ground turmeric
¼ tsp cayenne pepper
½ teaspoon ground dry mustard
½ teaspoon ground ginger


Direction

I didn’t even bother to sauté anything (I was *that* hungry).  I threw everything into the Instant Pot (except the lemon juice… I did add some salt before cooking and a little to taste after serving).

I cut my potato and eggplant up fairly small (again, I was hungry and didn’t want to wait too long)… and making a guess at the time, I set the IP for 20 minutes.  I did a 15 minute NPR.

Everything was very soft so next time I may either make larger pieces or reduce the cooking time.  But anyway, I added lemon and salt to my bowl and gobbled up two bowls of this unintentional soup.  It was super yummy!

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