Vegan Potato Curry Recipe (Instant Pot)
This Vegan Potato curry is perfect for busy weeknights or lazy weekends when you don't feel like spending hours in the kitchen.
Servings: 4
Calories: 309kcal
Equipment
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.
Nutrition
Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 72mg | Potassium: 1041mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5164IU | Vitamin C: 40mg | Calcium: 56mg | Iron: 4mg