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Instant Pot Vegetable Curry – Healthy Freezer Meal

Instant Pot Vegetable Curry. Loaded with lots of seasonal vegetables, a good mix of Indian spices, then bulked up to make the best ever healthy vegetable curry freezer meal.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 10
Calories: 78kcal


Recipe Ingredients:

  • 6 Garlic Cloves
  • 2 cm Fresh Ginger
  • 1 Large White Onion
  • 600 g Butternut Squash
  • 300 g Courgette
  • 200 g Red Pepper
  • 250 g Leeks
  • 100 g Celery
  • 100 g Carrots
  • 2 Small Cans Tinned Tomatoes
  • 2 Tbsp Turmeric
  • 2 Tbsp Cumin
  • 1 Tbsp Garam Masala
  • 1 Tsp Coriander
  • Pinch Chilli Powder
  • Salt & Pepper


  • Peel everything that needs peeling. Remove the seeds from the butternut squash. Thinly dice the onion, ginger and garlic. Chop everything else into medium bite sized pieces.
  • Place everything into the Instant Pot Pressure Cooker, including the seasoning and the tinned tomatoes.
  • Refill one of the cans of tinned tomatoes with cold water and add this in too.
  • Place the lid on your Instant Pot Pressure Cooker, set the valve to sealing and cook for 6 minutes on manual.
  • Use quick pressure release after the 6 minutes are complete.
  • Using a hand blender, blend a quarter of the vegetables. This will make the vegetable curry a lot creamier and thicker.
  • Using a ladle transfer the curry into freezer containers, wait until the vegetable curry is cold and then freeze for another day.
  • To reheat, thaw out and cook on 180c/360f for 45 minutes in a preheated oven.


If you want to reheat from frozen, then remove the plastic lid of your freezer container and cook on 180c/360f for 1 hour and 15 minutes or until piping hot in the centre. If you feel like your Instant Pot Vegetable Curry needs bulking up a bit, then add a can of chickpeas to it.
Or you can also use it as a base for your curries and add chicken, beef or prawns to it. You can bag the Instant Pot Vegetable Curry for later. Simply place all the ingredients into a freezer bag instead of into the Instant Pot. Then freeze it and cook it later. Just make sure you thaw it out enough for it to come out of its bag.


Calories: 78kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 29mg | Potassium: 513mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9210IU | Vitamin C: 49.6mg | Calcium: 77mg | Iron: 2.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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