Thai Pumpkin Curry and Jasmine Rice made at the same time in the Instant Pot using pot-in-pot method! This vegan curry is packed with flavors and is super comforting!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Thai

Ingredients

Rice

  • 1 cup jasmine rice (200 grams)
  • 1 cup water (8 oz)

Thai Pumpkin Curry

  • 1 tablespoon oil (I used avocado oil)
  • 3 garlic cloves (8 grams, finely chopped)
  • 1/2 inch ginger (7 grams, finely chopped)
  • 1/2 jalapeno (sliced)
  • 1 yellow onion (100 grams, roughly chopped)
  • 2 tablespoons +1 teaspoon red curry paste
  • 14 oz can coconut milk (I used full fat)
  • 3/4 teaspoon salt (or to taste)
  • 1 tablespoon coconut sugar
  • 1 tablespoon soy sauce (use gluten-free soy sauce if needed)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 2.5 cups pumpkin (265 + 62 grams, 1.5 inch cubes)

To garnish

  • roasted peanuts
  • cilantro
  • lime wedges

Method

  1. Rinse rice several times till water turns clear. Transfer it to a container (in which you will be cooking the rice) and set aside.
  2. Press saute button on your Instant Pot. Once it's hot, add oil and then add chopped garlic, ginger and sliced jalapeño. Saute for a minute.
  3. Add chopped onion and saute for 2 more minutes until onions turn soft. Add the thai red curry paste and mix well.
  4. Stir in the coconut milk along with salt, coconut sugar, soy sauce, rice vinegar, turmeric powder and cayenne pepper. Mix well.
  5. Add cubed pumpkin to the pot, do not stir. Place a trivet inside the pot.
  6. Now place the container with rice on top of the trivet. Add 1 cup water to the rice.
  7. Close the lid of the IP and set valve to sealing. Press the manual/pressure cook button and cook on high pressure for 3 minutes. Do a quick release - meaning release the pressure immediately.
  8. Open the IP and fluff the rice with a fork. Remove the rice container carefully from the pot.
  9. Stir the curry and add in lime juice.
  10. Garnish the curry with roasted crushed peanuts, cilantro and serve over jasmine rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.