Vegan Instant Pot Potato Curry

Instructions:

1. Sauté Aromatics:
   Set the Instant Pot to Sauté. Add a splash of water (or oil) and sauté the onions, garlic, and ginger for 2–3 minutes until fragrant.
2. Toast Spices:
   Stir in curry powder, cumin, coriander, turmeric, and chili powder. Sauté for 1 minute to bloom the spices.
3. Build the Base:
   Add the tomatoes, cooking for 2–3 minutes until softened and combined with the spices.
4. Add Veggies & Liquids:
   Cancel Sauté mode. Add potatoes, bell peppers, carrots, chickpeas, coconut milk, and vegetable broth. Stir to combine.
5. Pressure Cook:
   Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
6. Release Pressure:
   Allow a natural release for 5 minutes, then quick-release any remaining pressure.
7. Adjust & Finish:
   Open the lid and stir. Adjust consistency with additional broth if needed. Season with salt, pepper, and lime juice.
8. Serve:
   Ladle into bowls, garnish with fresh cilantro, and serve with rice, quinoa, or naan.

Tips & Variations:

• Veggie Swaps: Substitute with spinach, cauliflower, or zucchini.
• Spice It Up: Add fresh chilies or red pepper flakes for extra heat.
• Storage: Keeps for 3 days in the fridge. Add a splash of broth when reheating.

Nutrition (per serving):

• Calories: 320
• Carbs: 47g (Fiber: 10g)
• Protein: 9g
• Fat: 12g (Saturated: 9g)
• Sodium: 602mg

This simple yet flavorful curry is a healthy, plant-based dish perfect for any occasion. 🌱