This easy curry recipe uses wonderfully delicious produce (and your Instant Pot). Leeks, butternut squash, cauliflower, Brussels sprouts, and kale slowly simmer in a garam masala coconut broth.

Serves 4

Instructions:

1. Set your Instant Pot or programmable multipurpose cooker to sauté mode. Sauté the garlic and onions with the garam masala, cumin, coriander, turmeric, and paprika for 3–4 minutes, or until vegetables are tender.
2. Pour in the vegetable broth and coconut milk, and whisk until blended. Add in the leeks, butternut squash, cauliflower, Brussels sprouts, kale, and peas. Change the setting to slow cook, program for 3 hours, and cover with the lid. Season with salt before serving.
3. Serve curry over basmati rice, and garnish with cilantro.

Tips: Like your vegetables a little crunchy? Slow cook for only 2 hours. Like your vegetables soft? Slow cook for 4 hours.

Serve with: Cooked basmati rice