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Low Carb Instant Pot Madras Tofu Curry
How to Make It
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.
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″
