Craving a lightning-fast meal that doesn’t skimp on flavor? This Spicy Instant Pot Tomato and Cottage Cheese Curry is your answer! In just 25 minutes, you can have a bubbling, aromatic curry that’s both incredibly satisfying and surprisingly easy to make. We’re talking about a rich, spicy tomato base, blitzed until silky smooth, then studded with creamy cottage cheese. It’s a fantastic low-carb, high-protein option that will warm you up from the inside out. Let’s get cooking!
Ingredients
• 2 cups (about 300g) cherry tomatoes, chopped
• 2 red chili peppers, finely chopped
• 5 large garlic cloves, crushed
• 1 cup (225g) cottage cheese
• 5 tbsp (70g) butter, softened
• 1 cup (240ml) vegetable stock
• Spices
• 1 tbsp chili powder
• 1 tbsp coriander seeds
• ½ tbsp garam masala powder
• 1 tsp ginger powder
• 1 cinnamon stick
• ½ tsp salt, or to taste
Instructions
1. Directions
2. Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the butter to melt. Add the chopped chili peppers and cook for 2-3 minutes until they soften. Stir in the crushed garlic and continue to cook for one more minute until fragrant.
3. Build the Curry Base: Add the chopped tomatoes and pour in half of the vegetable stock. Let it simmer for 5 minutes to allow the tomatoes to break down. Stir in all the spices: chili powder, coriander seeds, garam masala, ginger powder, cinnamon stick, and salt.
4. Pressure Cook: Pour in the remaining vegetable stock and stir to combine. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Set the timer for 5 minutes on high pressure.
5. Release and Blend: When the timer finishes, perform a quick pressure release by carefully moving the valve to the “Venting” position. Once the pin drops, open the lid. Remove and discard the cinnamon stick. Let the mixture cool slightly, then transfer it to a blender or use an immersion blender to process until silky smooth.
6. Serve: Divide the hot, smooth curry among four serving bowls. Gently stir the cottage cheese into each bowl just before serving. Enjoy immediately!
Nutritional Information
• Per Serving: Calories 202 | Total Fats 15.7g | Net Carbs: 5.8g | Protein: 9.1g | Fiber: 1.4g
Pro Tips
• For a more traditional texture, substitute the cottage cheese with paneer cubes, which you can pan-fry in a little butter before adding.
• Control the spice level by removing the seeds from the red chili peppers or using a milder variety like Fresno.
• Garnish with a handful of fresh, chopped cilantro or a swirl of heavy cream for extra richness and a pop of color.
• The blended tomato base can be made ahead and stored in the fridge for up to 3 days. Simply reheat on the stovetop and stir in the cottage cheese when ready to serve.
FAQ
Q: Can I make this curry less spicy
A: Yes, you can easily control the spice level. For a milder curry, remove the seeds from the red chili peppers before chopping them, or use a less spicy variety like Fresno peppers. You can also reduce the amount of chili powder.
Q: What can I use instead of cottage cheese in this recipe
A: For a more traditional texture, you can substitute the cottage cheese with paneer. The recipe tips suggest pan-frying paneer cubes in a little butter before adding them to the finished curry for the best flavor.
Q: Is this Instant Pot tomato curry keto-friendly
A: With only 5.8g of net carbs per serving, this spicy tomato and cottage cheese curry is a fantastic low-carb and keto-friendly option. It’s also high in protein, making it a very satisfying meal.
Q: Can I prepare this curry ahead of time
A: Absolutely. You can make the blended tomato curry base in advance and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the base on the stovetop and stir in the fresh cottage cheese just before serving.
