Fresh Vegetable Curry

Omnivores and vegans alike will enjoy this curry made with fresh GREENHOUSE tomatoes and peppers. Develop the great flavors and textures of a simmered dish in 30 minutes when you use your pressure cooker!


  • 1 tbsp canola oil
  • 1 yellow onion, finely diced
  • 2 tbsp red thai curry paste
  • ⅓ cup water
  • 1 tsp vegetable stock powder/bouillon
  • 2 GREENHOUSE peppers (choose a mixture from red, yellow and orange), cut into bite-sized pieces
  • 6 large GREENHOUSE tomatoes (beefsteak or on-the-vine), cut into bite-sized pieces
  • 2 medium carrot, cut into bite-sized pieces
  • 2 cups cauliflower, cut into bite-sized pieces
  • 6oz extra firm tofu, cut into bite-sized pieces
  • ½ cup coconut milk


Options: Garnish with 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, seat 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.


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