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prep time
10 min
cook time
20 min
ready time
30 min
Low Carb Instant Pot Madras Tofu Curry
Hot and spicy Instant Pot vegetarian curry is on the menu tonight! Red onion and garlic are sauteed together with Madras curry powder to toast the spices. Creamy coconut milk is blended into the mixture along with vegetable broth and some sea salt. Super firm tofu and sliced red bell pepper are added at the very end before the Instant Pot is set to cook the ingredients-just long enough for them to heat through. You will love this low carb recipe that is full of plant protein!
What kind of tofu should I use?
Try to source super firm tofu which is much higher in protein and much stiffer in texture. The super firm tofu holds up better in the Instant Pot. However, if you cannot find super firm tofu, you can use firm tofu (though you will need to be extra gentle while stirring).
How much curry powder should I use?
All curry powders differ in their spiciness, so use your best judgment here. We used one tablespoon, which offered a good amount of heat while still being able to enjoy the dish. Feel free to start with a smaller amount and then taste the dish after it has cooked, adding more if necessary.
What kind of coconut milk should I use?
Avoid using carton coconut milk and stick to canned coconut milk which is thicker and creamy. Canned coconut milk also has a higher fat content which is what you want on any Keto or low carb diet.
Serving suggestions
To make the ultimate pairing, serve this spicy Instant Pot vegetarian curry with our homemade cauliflower rice:
https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:9bfcc61a-9ac3-c122-f2e4-bfaa142c0d6f
Net Carbs
5.6 g
Fiber
3 g
Total Carbs
8.7 g
Protein
15.3 g
Fats
16.1 g
242 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado oil
1 tbsp
Onion, white, yellow or red, raw
0.25 cup, sliced
Garlic
1 clove
Madras Curry Powder
1 tbsp
Canned Coconut Milk
7 fl oz
Vegetable broth, bouillon or consomme
6 fl oz
Salt, sea salt
0.25 tsp
Organic Cubed Super Firm Tofu
16 oz
Red pepper
0.25 large - 3" diameter x 3 3/4"
Recipe Steps
steps 4
30 min
Step 1
Preheat an Instant Pot on the Saute setting until it says HOT. Add in avocado oil and swirl it around with a spoon to coat. Add in the sliced red onion and minced garlic. Cook until the onion is translucent, about 30 seconds to 1 minute. Add a pinch of salt and stir well.Step 2
Next, add in the curry powder. Cook for 30 seconds to one minute to toast the curry powder with the onion mixture. This step is for toasting the curry powder to give it extra flavor.Step 3
Next, add in the coconut milk. Stir the mixture well. Be sure the scrape the bottom to remove any browned bits from the bottom of the pan.Step 4
Then add in the vegetable broth, sea salt, tofu, and sliced red bell pepper. Combine gently. You should cut the tofu into 1” cubes. Set the Instant Pot on high pressure and cook for one minute. Release the pressure and serve the curry immediately.
Comments
GeminiQueen66 3 months ago
Let's just say I won't be making this ever again 🫤! I love tofu.. but not with this recipe.
Sherri Brooks 2 years ago
disappointed- curry sauce was thin and watery- I'd reduce the veggie broth next time
Shannon42 a year ago
You could always do a little cornstarch slurry to thicken it up a bit.