Instructions

• Turn the Instant Pot on to the sauté function and add the olive oil. Now add the onion, garlic and ¼ teaspoon of salt and sauté for 2-3 minutes. Then add the fresh ginger and continue to cook for a further 2 minutes.
• Meanwhile, add the vegetable broth, coconut milk, red curry paste and nutmeg into a bowl, whisk until dissolved, then pour into the Instant Pot.
• Now add the pumpkin, potato, carrots, cherry tomatoes, and serrano pepper to the Instant Pot. Season with more salt and stir well.
• Cover the Instant Pot and seal the valve. Cook on high pressure for 6 minutes then use the quick pressure release.
• Uncover the pot, mix through the spinach and peas, let it stand for 5 minutes to allow the spinach to wilt and the peas to warm through. Add the lime juice and stir all the ingredients together until combined.
• Serve with curry with fresh chopped cilantro and a side of steamed white rice (not included in nutritional breakdown).