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Pressure Cooker Curry Sauce

Pressure Cooker Curry Sauce. Fully loaded pressure cooker curry sauce with all my favourite vegetables and Indian spices to make the perfect creamy, yet healthy Instant Pot freezer meal.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: sauce
Cuisine: Instant Pot
Servings: 6
Calories: 182kcal


Recipe Ingredients:

  • 2 Kilos Butternut Squash peeled and diced
  • 500 g Carrot peeled and diced
  • 2 Medium Onions peeled and diced
  • 250 ml Vegetable Stock

Curry Sauce Marinade:


  • Place into a bowl your marinade ingredients and mix well. Put to one side.
  • Place into the Instant Pot 2 Kilos your Butternut Squash, 500g Carrot, 2 Medium Onions and 250ml Vegetable Stock.
  • Then throw in half your curry sauce marinade ingredients.
  • Cook for 4 minutes on high pressure and use quick pressure release.
  • Blend with the rest of the marinade until smooth and load into freezer containers.


You can use this Pressure Cooker Curry Sauce as your base for many homemade curries. Simply add your choice of protein to the sauce.


Calories: 182kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 238mg | Potassium: 1268mg | Fiber: 9g | Sugar: 11g | Vitamin A: 41070IU | Vitamin C: 61.1mg | Calcium: 171mg | Iron: 3.2mg
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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