This is an easy Instant Pot veggie curry with ingredients commonly found in the pantry. No need to run to an exotic Asian store to buy condiments that you have never even heard of. It’s simple to make, it’s vegetarian, and full of tasty flavors.
2 tbsp vegetable oil
4 cloves garlic, minced
2 onions, chopped
2 inches ginger, minced
2 tsp fish sauce
4 carrots, peeled and chopped
2 red bell peppers, chopped
2 eggplants, chopped
1 cucumber, chopped
1 can coconut milk
1/4 cup water
3 tbsp red curry paste
2 cups kale leaves, chopped