I jumped on the bandwagon and asked for an Instant Pot for Christmas. Santa was good to me and I got one, but I hadn’t tried it since I got it. I haven’t been especially nervous about cooking with an Instant Pot, but my husband and I go out to eat a lot and I just haven’t had a chance to sit down and figure it out. (It’s one of the perks of being an empty nester. I feel no obligation to cook.) Well, I am so glad I finally tried it on Saturday night! It is amazing. I tried one of the recipes from the book that came with the Instant Pot, and we were hooked.
I had a few mishaps with this recipe because I thought I had a ton of curry powder, and I ended up having none. So I decided to try as best I could with the alternative five spices. Unfortunately, of the five spices, I had chili powder and cumin. The concoction would have tasted different with the correct spices, but it was still delicious. I served this recipe over rice. Enjoy!
I only used a few fresh basil leaves, but you can use more if you prefer.
I usually dice my onions, but cutting them into strips gave us a good mouthful when we ate the curry. I would also highly recommend fresh grated ginger. There is nothing like the aroma of ginger when you’re cooking.
I added a little extra oil because it felt dry after I sautéed it. But it smelled so good.
The cherry tomatoes stay nice and bright, and the peppers are colorful too. It’s a beautiful bowlful.