No-Waste Coconut Curry: A Deliciously Sustainable Meal
Enjoy a flavourful meal that’s as good for the planet as it is for your taste buds with our No-Waste Coconut Curry. This vibrant dish uses every part of your ingredients, helping to minimise food waste while creating a rich, creamy curry packed with aromatic spices, coconut, and fresh vegetables. Perfect for those who want to cook more sustainably, this recipe allows you to make the most of your ingredients without sacrificing taste or satisfaction.
In this curry, every part of the coconut is put to good use, from the milk to the shavings, creating a deep, authentic flavour with a creamy base. It’s paired with leftover vegetables and pantry staples, proving that a bit of creativity can turn simple ingredients into a nourishing and comforting meal. The Instant Pot makes cooking this curry quick and easy, locking in all the spices and flavours to create a dish that’s both warming and wholesome.
Not only is this No-Waste Coconut Curry a delicious way to reduce kitchen waste, but it’s also incredibly versatile—use whatever vegetables or proteins you have on hand to make it uniquely yours. Whether you’re looking for a sustainable dinner option or simply want a nourishing, plant-based meal, this curry offers a satisfying, eco-friendly way to enjoy bold, comforting flavours.
Servings
3 servings
Duo Crisp with Ultimate Lid
Ingredients
- 350 g basmati rice
- 650 ml water
Spice Mix
- 2 Tsp garam masala
- 1 1/2 tsp mild chili powder
- ½ tsp turmeric
- 2 Tbsp coconut oil
Veggies
- 1 Cauliflower
- 400 g tin chickpeas
- 100 g baby spinach
For the Curry
- 2 onions
- 3 to matoes
- 1 tbsp coconut oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 400 ml coconut milk
- Salt and pepper
Instructions
- Place the rice and water into the inner pot and put the pressure cooking cover in place on the Duo Crisp with Ultimate Lid
- Secure the lid and select Pressure Cook, and set the time to 6 minutes, with a natural pressure release.
- Once the rice has cooked, and pressure released, open the lid and fluff the rice with a spoon and set to one side.
- Mix the spices together with the coconut oil. Spoon ⅓ of this over the cauliflower, cauli leaves and chickpeas and massage the spices into the veg until coated.
- Remove the pressure cooking cover and place the coated veggies into the fryer basket, with the cauliflower leaves on top and put into the inner pot. Don’t have a duo crisp, pro crisp or crisp ultimate? You can also this complete step in an air fryer, your oven, or skip the crisping step and add the veg raw into the curry later. However, crisping the veg adds a lovely texture to your final dish.
- Secure the lid and select Air Fry, and set the temperature to 140°C for 10 minutes.
- Remove the crisped cauli leaves, then select Air Fry again and increase the temperature to 200°C and set the time to 8 minutes.
- Remove the veg and fryer basket once cooked and set aside.
- Replace the pressure cooking cover to the Ultimate Lid and add 1 tbsp of coconut oil to the inner pot.
- Select sauté and when the oil is hot, add the onions and fry until soft. Then add the ginger and garlic paste.
- Add the remaining spice mix and tomatoes to the inner pot, and sauté for 2 minutes, then add the coconut milk and bring to a simmer.
- Add the cooked vegetables and baby spinach and stir together.
- Season to taste and serve the curry with the crispy cauliflower leaves as garnish,on top of the cooked rice.