Vegan Instant Pot Potato Curry
Vegan Instant Pot Potato Curry. Super quick, easy, nutritious and delicious, plus it's really budget friendly!
Vegan Instant Pot Potato Curry. Super quick, easy, nutritious and delicious, plus it's really budget friendly!
- salt & pepper to taste
- 2 tablespoons curry powder
- 1 medium yellow onion (, chopped - i like to cut mine in
- 4 large cloves of garlic ( chopped finely)
- 900 cups potatoes ( new potatoes or regular potatoes are fine. cut any larger ones i
- 500 cups water
- 400 cups fresh green beans ( chopped into bite sized pieces. you can also use frozen beans, n
- 1 400ml can coconut milk ( full fat or light)
- 1 tablespoon sugar ((optional but recommended))
- 1 teaspoon chili pepper flakes or a small fresh chili chopp
- 3 tablespoons arrowroot powder ( or corn starch)
- Carbohydrate 0.348900000707863 g
- Cholesterol 0 mg
- Fat 0.0828600001681098 g
- Fiber 0.199200004981782 g
- Protein 0.0759600001541108 g
- Saturated Fat 0.0134220000272311 g
- Serving Size 1 1 serving (23701g)
- Sodium 948.312000802025 mg
- Sugar 0.149699995726081 g
- Trans Fat 0.0207900000421796 g
- Calories 2 calories
Step-by-step
- Set your instant pot to saute. Once hot, add a few drops of water and cook the onions until translucent, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button. (This sautéing step adds a little more flavour but you can skip it if you are short on time.)
- Add everything else to the Instant Pot except the green beans and arrowroot/cornstarch.
- Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
- Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Put the arrowroot/cornstarch into a small bowl or cup and mix into it a few tablespoons of water to make a thickish but pourable slurry. Pour it into the Instant Pot stirring as you go.
- Add salt and pepper to taste then add the green beans and cook for about 5 minutes until they are tender and the gravy has thickened.
- Serve immediately.
My Favorite Speedy Vegan Instant Pot Potato Curry
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and ensuring everyone gets their homework done, the last thing I want is to spend hours in the kitchen. That's why I've become completely obsessed with my Instant Pot. It's a lifesaver! This Vegan Instant Pot Potato Curry recipe is my go-to for a quick, nutritious, and satisfying weeknight dinner that the entire family loves.
What makes this curry so special? First, it’s incredibly fast. From start to finish, this dish takes less than 30 minutes to prepare, and most of that time is hands-off thanks to the magic of the Instant Pot. Second, it’s incredibly flavorful. The combination of warm spices, creamy coconut milk, and tender potatoes creates a rich and satisfying taste experience that's surprisingly sophisticated for such a simple recipe. And finally, it's incredibly budget-friendly! This recipe uses inexpensive ingredients, making it a perfect meal for those looking to save money without sacrificing taste.
I love using new potatoes in this recipe; their delicate texture and slightly sweet flavor pair beautifully with the curry spices. However, regular potatoes work perfectly well too! Feel free to experiment with different types of potatoes to find your favorite. The fresh green beans add a touch of freshness and vibrant color, but frozen green beans are a great alternative when fresh ones aren't available. If you prefer a spicier curry, don't hesitate to add more chili flakes – or even a fresh chili if you dare!
One of the best things about this recipe is its versatility. It's easily adaptable to whatever vegetables you have on hand. I often add other vegetables like carrots, peas, or cauliflower, depending on what's in my fridge. The creamy coconut milk base perfectly complements a wide variety of vegetables, so feel free to get creative! This curry is also fantastic served with rice, naan bread, or even a simple side salad. It's a complete meal that's both comforting and healthy.
For me, cooking isn't just about nourishment; it's about creating memories and sharing moments with my family. This Vegan Instant Pot Potato Curry has become a cherished staple in our family's dinner rotation, bringing us together around a table filled with warmth, laughter, and delicious food. It's more than just a recipe; it's a testament to the power of simple, delicious food to connect us and make our lives a little richer.
I highly recommend giving this recipe a try. Whether you’re a seasoned cook or a complete beginner, this recipe is easy enough for anyone to master. It’s the perfect solution for busy weeknights when you want a healthy, flavorful, and satisfying meal without spending hours in the kitchen. Trust me on this one – your taste buds (and your family) will thank you!
So, gather your ingredients, set your Instant Pot, and get ready to experience the magic of this incredibly quick and delicious Vegan Instant Pot Potato Curry. Let me know in the comments how it turns out!
