This simple Instant Pot curry is a substantial and comforting vegan dish to be enjoyed as is or alongside a serving of wholegrain rice or a chapatti.
Press SAUTE on your Instant Pot and add the oil to the inner pot.
Add the onion and sauté for 3-5 minutes with the glass lid on, stirring from time to time.
Add the aubergine, chilli, garlic, ginger and stir again. Do so until the aubergine appears to have absorbed the oil.
Next add the potato cubes, cherry tomato quarters, tomato paste and spices with the salt and stir once more. You may need to add the water straight away if ingredients have started to stick.
Deglaze with the water and set to HIGH PRESSURE for 4 minutes. NPR at the end of cooking for at least 15 minutes.
Enjoy with fresh sliced green chilli and chopped coriander (optional).