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Instant Pot Thai Pumpkin Curry with Jasmine Rice
COOK WITH MANALI19Ingredients
35Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup jasmine rice (200 grams)
- 1 cup water (8 oz)
- 1 Tbsp. oil (I used avocado oil)
- 3 garlic cloves (8 grams, finely chopped)
- 1/2 inch ginger (7 grams, finely chopped)
- 1/2 jalapeno (sliced)
- 1 small yellow onion (100 grams, roughly chopped)
- 2 Tbsp. red curry paste
- 14 oz. coconut milk (I used full fat)
- 3/4 tsp. salt (or to taste)
- 1 Tbsp. coconut sugar
- 1 Tbsp. soy sauce (use gluten-free soy sauce if needed)
- 1 tsp. rice vinegar
- 1/2 tsp. turmeric powder
- 1/8 tsp. cayenne pepper (or to taste)
- 2 1/2 cups cubed pumpkin (265 + 62 grams, 1.5 inch cubes)
- peanuts (roasted crushed)
- cilantro
- lime wedges
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium700mg29% |
| Potassium1010mg29% |
| Protein10g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A240% |
| Vitamin C50% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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