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Omnivores and vegans alike will enjoy this curry made with fresh Ontario greenhouse tomatoes and peppers. Develop the great flavours and textures of a simmered dish in half an hour when you use your pressure cooker!

10 cups

Serves 4-6


Ontario Greenhouse Fresh Vegetable Curry (Instant Pot)
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  • 1 tbsp canola oil
  • 1 yellow onion, finely diced
  • 2 tbsp red Thai curry paste (store-bought)
  • 1/3 cup water
  • 1 tsp vegetable stock powder/bouillon
  • 2 Ontario greenhouse grown peppers (choose a mixture from red, yellow and orange), cut into bite-sized pieces
  • 6 large Ontario greenhouse grown tomatoes (ie. beefsteak tomatoes or on-the-vine), cut into bite-sized pieces
  • 1 medium carrot, scrubbed and grated
  • 2 cups (500 mL) of cauliflower, cut into bite-sized pieces
  • 6 oz (175g) extra firm tofu, cut into bite-sized pieces
  • ½ cup (125 mL) coconut milk
  • Optional Garnish: Cashews, fresh cilantro, fresh lime juice


  1. Prepare ingredients. Wash and cut vegetables. Drain, then firmly press your tofu in a clean dishcloth to remove excess moisture before cutting.
  2. Turn pressure cooker on to sauté. Add oil and cook onion, stirring frequently until lightly golden, approx. 4 minutes. Turn off sauté. In the hot pan, add water, curry paste and stock powder. Stir to blend.
  3. Add the peppers, tomatoes and carrot. Stir to combine. Cover, seal the steam valve, and set pressure cooker to medium setting for 3 minutes. Carefully use the forced release of steam when the time is up, and stir to combine. The mixture will be wet. Add the cauliflower and tofu to the top and press into the mixture. Replace the lid and pressure cook on medium again for another 3 minutes. Use forced release and stir in the coconut milk. If you wish to make it spicier, add more curry paste, too. Use the sauté function to increase the heat if you like. Serve over rice. Enjoy with optional garnish of cashews, chopped cilantro and a squeeze of fresh lime juice.


Depending on how juicy your tomatoes are, you may get a BURN reading while pressure cooking. If so, carefully open the lid and stir to combine. Then reset to the time remaining. The overall flavour of the dish should not be negatively affected.

STOVETOP OPTION: If you don’t have a pressure cooker, follow the steps but simmer the mixture in a large pot for about 60 minutes total, adding the cauliflower for the last 10 minutes. Stir regularly while cooking.

Thank you to our friends at www.ogvg.com for generously providing this recipe.

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