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Vegan Instant Pot Potato Curry
A creamy, spiced potato curry that’s quick to make, packed with plant-based goodness, and perfect for weeknight dinners.
Ingredients:
- 4 medium potatoes, peeled and cubed
- 1 cup onion, chopped
- 1 cup diced tomatoes (fresh or canned)
- 1 cup bell peppers, chopped (use mixed colors)
- 1 cup carrots, chopped
- 1 cup chickpeas, canned, drained, and rinsed
- 1 cup coconut milk (full-fat or light)
- 1 cup vegetable broth (more if needed)
- 3 garlic cloves, minced
- 1 tbsp ginger paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder (adjust for spice)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
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