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:

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