When it comes to quick, flavorful meals, an instant pot can be a lifesaver.
And if you're a fan of potatoes and curry, this easy, vegan Instant pot potato curry is a must-try!
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It's perfect for busy weeknights or lazy weekends when you don't feel like spending hours in the kitchen.
Just like my Instant pot sweet potato curry, this delicious curry is super simple to make, and it's packed with flavor.
Plus, it's highly customizable - you can adjust the spice level to your liking and add in any other veggies or protein of your choice.
Why I Love This
- Quick cooking time thanks to the instant pot
- Creamy and flavorful without any dairy or meat
- Highly customizable with your favorite veggies and protein options.
- Pairs well with white rice or any roti.
- Kids would love it, too, making it a family-friendly meal option
Ingredients
- Potatoes
- Carrots
- Tomato paste
- Onions
- Spices - You will need coriander powder, turmeric powder, cumin powder, red chili powder, and garam masala.
- Fresh Ginger and garlic
- Mustard seeds
- Coconut milk
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Press saute on your instant pot, and once hot, add oil.
Add mustard seeds, ginger, and garlic to the oil and saute for a minute.
Add onions and saute till they turn translucent.
Add tomato paste and two tablespoons of water. Mix well.
Add all the spices one by one. Mix well.
Add potatoes and carrots and mix everything together.
Add kasuri methi and ½ cup water, close the lid, and cook on manual high pressure for 5 minutes.
Once done, let the pressure release naturally for 10 minutes before using the quick release option.
Open the lid, stir in coconut milk, and let it simmer for a few minutes on saute mode.
Garnish with lemon juice and cilantro and serve hot with rice or naan bread.
Top Tips
- Adjust the spice level to your preference by adding more or less chili powder.
- You can add other vegetables like bell peppers, green beans, or peas for added nutrition.
- For a protein boost, you can add tofu, chickpeas, or lentils to the curry.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Variations
- Add 1 ½ tablespoons of curry powder instead of individual spices for a quicker version of this recipe.
- For a creamier texture, you can use coconut cream instead of coconut milk.
- Add sweet potatoes, baby potatoes, or butternut squash for a slightly sweeter taste.
- Instead of tomato paste, you can add ¼ cup tomato puree or one chopped tomato.
Serving Suggestions
Serve this vegan potato curry with rice, naan, or chapati. You could also serve it with quinoa or cauliflower rice for a healthier option.
For added texture and crunch, you can top it with some roasted cashews or almonds before serving.
Can I make this vegan potato curry on the stovetop?
Absolutely! To make this curry on the stove, follow the exact instructions, but cook everything in a deep pot or pan over medium heat.
Once all the ingredients are added, cover and let it simmer for 20-25 minutes until the potatoes and carrots are fully cooked.
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📖 Recipe
Vegan Potato Curry Recipe (Instant Pot)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1.5 pound potatoes - Or 6 red ones (cubed)
- 1 onion - chopped
- 2 carrots - diced
- 1 tablespoon tomato paste
- 1 cup coconut milk
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¾ teaspoon kashmiri red chili powder
- salt to taste
- 1 tablespoon olive oil
- ½ teaspoon kasuri methi
- 1 teaspoon mustard seeds
- 1 garlic clove - chopped
- 1 teaspoon ginger - grated
- 1 teaspoon lemon juice
Instructions
- Press saute on your instant pot, and once hot, add oil.1 tablespoon olive oil
- Add mustard seeds, ginger, and garlic to the oil and saute for 10 seconds.1 teaspoon mustard seeds, 1 teaspoon ginger, 1 garlic clove
- Add onions and saute till they turn translucent.1 onion
- Add tomato paste and two tablespoons of water. Mix well.1 tablespoon tomato paste
- Add all the spices one by one. Mix well.½ teaspoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ¾ teaspoon kashmiri red chili powder, salt to taste
- Add potatoes and carrots and mix everything together.1.5 pound potatoes, 2 carrots
- Add kasuri methi and ½ cup water, close the lid, and cook on manual high pressure for 5 minutes.½ teaspoon kasuri methi
- Once done, let the pressure release naturally for 10 minutes before using the quick release option.
- Open the lid, stir in coconut milk, and let it simmer for a few minutes on saute mode. (add ⅓ cup water if required)1 cup coconut milk
- Garnish with lemon juice and cilantro and serve hot with rice or naan bread.1 teaspoon lemon juice
Notes
- Adjust the spice level to your preference by adding more or less chili powder.
- You can add other vegetables like bell peppers, green beans, or peas for added nutrition.
- For a protein boost, you can add tofu, chickpeas, or lentils to the curry.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Add 1 ½ tablespoons curry powder instead of individual spices for a quicker version of this recipe.
- For a creamier texture, you can use coconut cream instead of coconut milk.
- Add sweet potatoes, baby potatoes, or butternut squash for a slightly sweeter taste.
- Instead of tomato paste, you can add ¼ cup tomato puree or one chopped tomato.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Beverley Gracie says
Really enjoyed the flavors in this recipe. I did add a can of chickpeas to increase protein value. Will definitely make it again.
Uma Raghupathi says
Thank you.