Vegan Potato Curry (Instant Pot)
May 09, 2019, Updated Jun 04, 2019
Vegan Potato Curry made in the Instant Pot. This curry is easy to make and packed with flavors. It makes a great lunch or dinner! It's also gluten-free, dairy free & nut-free.
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Packed with flavors, this Vegan Potato Curry is made in the Instant Pot and makes a delicious meal for busy days!
Coconut milk gives this curry a mild sweet flavor which pairs beautifully with the spices.
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
The love for potatoes is universal. Most people I know love potatoes and that doesn’t surprise me. There’s something so nice and comforting about them, isn’t it?
I use potatoes all the time in my kitchen whether it is to make simple stir fry or my favorite aloo paratha.
This time around I used them to make this Vegan Potato Curry in my Instant Pot!
This Vegan Potato Curry
✓ is vegan and also gluten-free
✓ makes a great lunch or dinner
✓ made in one-pot!
✓ packed with so much flavor
✓ pairs well with rice, quinoa or any grain of choice
I bought way too many potatoes last week, like a huge bag. And I knew immediately that I am going to a curry out of it. Most of the time, I add other veggies to the potato but this time around, I just let potatoes be the star!
This potato curry is really simple to put together. All you need is potatoes (of course!), spices, and coconut milk. For this recipe I recommend using lite coconut milk.
It keeps the curry slightly on the lighter side and also doesn’t give it a very strong coconut flavor. Of course you may use full fat coconut milk if you like.
Sarvesh isn’t a huge fan of coconut flavor in curries but he thought this was great as it had a subtle coconut flavor.
I highly recommend my favorite Chaokoh Coconut Milk Lite (not sponsored, I just love their coconut milk).
This vegan potato curry recipe has a nice balance of flavors. It’s little spicy with all the curry powder, red chili powder but that is well balanced with the sweetness of coconut milk and sugar.
Using sugar is optional, but I do recommend it. Adds a nice flavor.
You can use your favorite curry powder here. If it’s very hot, skip the red chili powder in the recipe. Mine wasn’t hot so I added some chili powder.
If you love extra spicy food, then you can even add in some green chilies or jalapeños to the curry.
To make this curry a little creamier and more flavorful, I mash some of the potatoes once they are cooked with a potato masher. This thickens the curry and also adds a lot of flavor. Do try this trick!
Making Potato Curry on Stove-Top
You can easily make this recipe on stove top. Follow all the steps as such and let the potatoes cook until done, around 10 to 15 minutes on stove top.
Check out the detailed instructions for cooking this potato curry on stove-top in the recipe card below.
I hope you guys will enjoy this recipe. It’s really simple but flavorful and makes a hearty meal.
Method
1- Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.
2- Then add the onion, garlic and ginger.
3- Stir and cook for 3 minutes until the onion is soft.
4- Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there’s nothing stuck at the bottom of the pot.
5- Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.
6- Add in the potatoes and toss to combine with the masala.
7- Add the water and stir.
8- Close the pot and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
9- Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.
10- Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor.
11- Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes.
12- Add lemon juice and stir.
Serve this vegan potato curry with more cilantro over rice, quinoa etc.
If you’ve tried this Vegan Potato Curry then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Vegan Potato Curry
Ingredients
- 1 tablespoon oil 15 ml, I used avocado oil
- 2 green cardamom pods slightly crushed
- 2 cloves
- 1 teaspoon cumin seeds
- 1 medium red onion chopped
- 4-5 large garlic cloves chopped
- 1 inch ginger chopped
- 14.5 oz can diced tomatoes I used fire roasted diced tomatoes
- 1 teaspoon curry powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chili powder skip if your curry powder is hot/spicy
- 1/4 teaspoon turmeric powder
- 3/4-1 teaspoon salt or to taste
- 1/2 teaspoon sugar optional
- 3-4 medium potatoes cut into 1 inch pieces, around 500 grams (I used white potatoes)
- 1 cup water 8 oz
- 13.5 oz can lite coconut milk
- 2 tablespoons chopped cilantro
- half lemon juice of
Instructions
- Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.
- Then add the onion, garlic and ginger. Stir and cook for 3 minutes until the onion is soft.
- Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there's nothing stuck at the bottom of the pot.
- Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.
- Add in the potatoes and toss to combine with the masala. Add the water and stir.
- Close the pot and press the pressure cook/manual button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.
- Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor..
- Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes. Stir in the lemon juice.
- Serve this vegan potato curry with more cilantro over rice, quinoa etc.
Stove-Top Instructions
- Heat a pot on medium heat. Once hot add the whole spices and let them sizzle. Then add the onion, garlic and ginger and cook for 3 to 4 minutes. Add the can of diced tomatoes along with all the spice powder, salt and sugar. Add the potatoes and toss to combine. Add water and then close the pot with a lid. Cook for around 15 minutes until potatoes are done. Open the lid, add coconut milk, cilantro, lemon juice and let it simmer for 5 more minutes. As the curry is simmering, mash some of the potatoes using a potato masher.
Notes
- This curry will thicken as it cools down. So it might look watery to you when you make it but it will thicken eventually. Do remember to mash the potatoes a little which adds to the creaminess and thickness.
- If you prefer softer potatoes, pressure cook for 4 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! My wife and I loved this recipe, thank you!
Delicious!
ok, as with all curry’s, the flavors sort of creep up on you as you eat. They linger and you start to taste all the individual layers of flavors and finally the delicate sweet coconut at the end. The recipe is not flavorful nor spicy enough. In fact, it was not spicy at all. I don’t demand a LOT of heat. I don’t need to sweat but I do want my senses and taste buds to be heightened. This is a level zero on spicy heat level. Since i did not have fresh ginger (which probably would have made it spicier), i substituted 1 teaspoon ground ginger for the 1 inch fresh. I ended up adding two teaspoons more at the end. That did the trick. I also added more chili powder, ground cumin and garam masala. Then I added just a pinch or two of chili flakes to give it some heat. And it ended up being very good. I mean, really very good…like I want more NOW!!
Next time, I would add more of the spices as above, and I would not put in the amount of water she uses…maybe a 1/4 cup?? I want the flavors to be intense.
I served it over rice. And that was good.
I used baby potatoes, gold and red. I might add a little celery. I will definitely put sliced bell pepper and carrot in as I like the color and zing they bring. If I had lime leaves, I might add that. And I think instead of lemon juice, I might have added lime. That would have complimented the coconut better.
I will definitely make this again. Thank you!
everyone has different taste buds, hard for any recipe to please everyone’s taste. I am glad you still liked it!