Vegetable Curry with Tofu

I don’t often use prepared spice mixes, but the effort involved in making Japanese curry paste cubes at home is not practical for weeknight dinners. This is one of those mild curries that everyone can enjoy—even if the curry cubes say “hot,” they’re not really hot, just flavorful.

Active Time: 10 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 35 minutes

Egg-Free, Nut-Free, Dairy-Free, Vegan • 10 Ingredients or Less • SERVES 4

• 2 cups diced peeled butternut squash
• 2 cups chopped bok choy
• 1 cup stemmed, seeded, and roughly chopped yellow bell pepper
• 1 cup button or cremini mushrooms, trimmed and quartered
• 1 block Japanese curry paste, diced
• 2 cups water
• 1 (14-ounce) package firm tofu, diced
• Rice (optional)

1. In the Instant Pot, combine the squash, bok choy, bell pepper, mushrooms, curry paste, and water. Stir well.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

3. Open the lid and stir. Very gently stir in the tofu.

4. Serve the curry with rice, if desired.