Vegan Instant Pot Potato Curry
Ingredients:
4 medium potatoes, peeled and cubed
1 cup chopped onion
1 cup diced tomatoes (canned or fresh)
ONE cup chopped bell peppers (assorted colors)
1 cup chopped carrots
1 cup canned chickpeas, drained and rinsed
ONE cup coconut milk
1 cup vegetable broth
3 cloves garlic, minced
1 tablespoon ginger paste
1 tablespoon curry powder
ONE teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
Fresh cilantro leaves, for garnish
Juice of 1 lime
Instructions:
Set your Instant Pot to the sauté mode. Add a splash of water, and once it’s hot, add the chopped onions, garlic, and ginger paste. Sauté for 2-3 minutes until the onions are translucent.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for another minute to toast the spices.
Add the diced tomatoes and cook for a few minutes until they soften.
Cancel the sauté mode. Add the cubed potatoes, chopped bell peppers, chopped carrots, and drained chickpeas to the Instant Pot.
Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients.
Instant Pot
Close the Instant Pot lid and set it to the “Pressure Cook” or “Manual” mode. Cook on high pressure for about 8 minutes.
Once the cooking time is complete, allow for a natural pressure release for 5 minutes before carefully performing a quick release.
Open the Instant Pot lid and stir the curry. If the consistency is too thick, you can add more vegetable broth or water to reach your desired thickness.
Season the curry with salt, pepper, and lime juice. Taste and adjust the seasonings if necessary.
Serve the Vegan Instant Pot Potato Curry hot, garnished with fresh cilantro leaves. This curry pairs perfectly with rice, quinoa, or your favorite bread.
Nutrition Facts::
Calories: 320
Total Fat: 12g
Ezoic
Saturated Fat: 9g
Cholesterol: 0mg
Sodium: 602mg
Total Carbohydrate: 47g
Dietary Fiber: 10g
Total Sugars: 8g
Protein: 9g
