Introduction: Experience the vibrant flavors of India with our Vegan Instant Pot Potato Curry recipe, a hearty and wholesome dish that’s perfect for busy weeknights or lazy weekends. Bursting with aromatic spices, tender potatoes, and creamy coconut milk, this curry is a celebration of flavor and comfort in every spoonful. Plus, with the convenience of the Instant Pot, you can have this satisfying meal on the table in no time. Whether you’re a seasoned curry enthusiast or new to the world of Indian cuisine, this recipe is sure to become a staple in your kitchen repertoire.
Ingredients:
- 1 tablespoon of coconut oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1 can (14 ounces) of diced tomatoes
- 1 can (14 ounces) of full-fat coconut milk
- 4 cups of diced potatoes (about 4 medium potatoes)
- 2 cups of cauliflower florets
- 1 cup of frozen peas
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions:
- Set the Instant Pot to sauté mode and heat the coconut oil. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add the minced garlic and grated ginger to the pot, and sauté for another minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, cayenne pepper, cinnamon, cardamom, cloves, nutmeg, black pepper, and salt. Cook for 1-2 minutes, stirring constantly, until the spices are toasted and fragrant.
- Pour in the diced tomatoes with their juices, scraping any bits stuck to the bottom of the pot. Stir in the coconut milk until well combined.
- Add the diced potatoes and cauliflower florets to the pot, stirring to coat them in the sauce.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid and stir in the frozen peas. Let the curry sit for a few minutes to allow the peas to heat through.
- Serve the Vegan Instant Pot Potato Curry hot, garnished with fresh cilantro, alongside cooked rice or naan bread for a complete meal.
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Introduction: Experience the vibrant flavors of India with our Vegan Instant Pot Potato Curry recipe, a hearty and wholesome dish that’s perfect for busy weeknights or lazy weekends. Bursting with aromatic spices, tender potatoes, and creamy coconut milk, this curry is a celebration of flavor and comfort in every spoonful. Plus, with the convenience of the Instant Pot, you can have this satisfying meal on the table in no time. Whether you’re a seasoned curry enthusiast or new to the world of Indian cuisine, this recipe is sure to become a staple in your kitchen repertoire.
Ingredients:
- 1 tablespoon of coconut oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1 can (14 ounces) of diced tomatoes
- 1 can (14 ounces) of full-fat coconut milk
- 4 cups of diced potatoes (about 4 medium potatoes)
- 2 cups of cauliflower florets
- 1 cup of frozen peas
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions:
- Set the Instant Pot to sauté mode and heat the coconut oil. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add the minced garlic and grated ginger to the pot, and sauté for another minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, cayenne pepper, cinnamon, cardamom, cloves, nutmeg, black pepper, and salt. Cook for 1-2 minutes, stirring constantly, until the spices are toasted and fragrant.
- Pour in the diced tomatoes with their juices, scraping any bits stuck to the bottom of the pot. Stir in the coconut milk until well combined.
- Add the diced potatoes and cauliflower florets to the pot, stirring to coat them in the sauce.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid and stir in the frozen peas. Let the curry sit for a few minutes to allow the peas to heat through.
- Serve the Vegan Instant Pot Potato Curry hot, garnished with fresh cilantro, alongside cooked rice or naan bread for a complete meal.
Nutritional Information:
- Calories per serving: 300
- Total Fat: 15g
- Saturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 6g
Smart Weight Watchers (WW) Points: Each serving of this Vegan Instant Pot Potato Curry is 8 SmartPoints on the Weight Watchers program.
Conclusion: Dive into a bowl of comfort and flavor with our Vegan Instant Pot Potato Curry, a delicious fusion of spices, vegetables, and creamy coconut milk. Whether you’re craving a hearty meal on a chilly evening or looking to add some excitement to your weekly dinner rotation, this curry delivers on both taste and convenience. Plus, with the magic of the Instant Pot, you can enjoy the rich flavors of Indian cuisine in a fraction of the time it would take on the stovetop. So, fire up your Instant Pot and treat yourself to a culinary adventure that’s as delicious as it is satisfying.