IP Vegetable Curry

4 cup Red skin potatoes - diced, skin on (by JAZZY1DIVA)
1.5 serving carrots, 1 cup sliced or diced (by DEBBY777)
4 cup, cubes Eggplant, fresh
1.5 serving Fresh Green Beans (1 cup)
8 oz Red bell pepper, raw, diced (1 oz) (by AGENTTHIRTEEN)
1.5 cup, chopped Onions, raw
4 serving Garlic, Dorot Crushed (frozen) (by CAFEGANESHA)
4 serving Ginger, Crushed Dorot frozen, 1 cube (by MISOTU)
2 cup Zucchinni 1 cup raw chopped with skin (by SUNSHINE084)
1 serving Hunt's Fire Roasted Tomatos (by KHARRIS87)
1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1.3 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
9 oz Spinach - Dole Baby Spinach
4 tbsp Curry powder
1 tsp Paprika
1 tsp Cumin seed
.5 tsp Corriander (by GRAMMYFIT)
3 tsp Garam Masala (by BIGGIRL2082010)

May need more time

Diced onion, red bell pepper, and carrot
Add to IP on saute and cook until onion is translucent
Add spices to warm through
Dice and add all other veggies
toss to coat in spices
Add tomatoes and broth
Secure lid in place and set to high pressure for 30 min.
Let release naturally for 10-15 min. then quick release.
Open lid and add in coconut milk and spinach. Heat on soup setting till spinach is wilted. Serve with rice, cilantro and lime wedges

Serving Size: 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user OCEANJEWELS31.