Vegan Recipes

Vegan Instant Pot Potato Curry


  • 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:
  • (assuming 1/4 of the recipe, excluding rice or other accompaniments):
  • Calories: 320
  • Total Fat: 12g
  • Saturated Fat: 9g
  • Cholesterol: 0mg
  • Sodium: 602mg
  • Total Carbohydrate: 47g
  • Dietary Fiber: 10g
  • Total Sugars: 8g
  • Protein: 9g

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