Source: Recipes from My Pantry | Serves: 6 | Time: 30 min
What I changed:
Replaced pumpkin with butternut #squash
Used fresh garlic and ginger instead of purees
Used tomato paste instead of puree
Used dry time
2 tbsp vegetable oil
2 large onions finely diced
2 red bell peppers, finely diced
1.5 lb butternut squash and cubed into large bite-sized pieces
1 cup vegetable stock (homemade to reduce sodium)
2 tbsp curry powder
1 tbsp tomato paste
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp paprika
1/2 tsp ground all spice
1/4 tsp cayenne pepper or to taste
1 tsp thyme
Salt, to taste
1 15 oz can coconut milk
2 ripe #plantains peeled and cut into small cubes
Rice, to serve (I used frozen cauliflower rice)
Select sauté mode on pressure cooker, once it reads "hot" add oil and onion and pepper into the insert and sauté for 5 mins until softened and press cancel.
If anything is stuck to the bottom of the insert, then add stock first and scrape the bottom.
Add the rest of the ingredients through to the salt. Stir making sure to scrape off anything stuck to the bottom of the Instant Pot Insert.
Add coconut milk last, leaving it on the top to avoid a burning.
Lock the lid, set valve to "sealing" position, select manual, high pressure and 4 mins cook time.
When the cook time ends, perform a complete Quick Pressure Release.
Press cancel. Then select sauté mode, add in the plantains and sauté for 5- 6 mins until done.
Switch off the Instant pot and serve with rice.