And if you’re a fan of potatoes and curry, this easy, vegan Instant pot potato curry is a must-try! It’s perfect for busy weeknights or lazy weekends when you don’t feel like spending hours in the kitchen. I agree to be sent email.
Just like my Instant pot sweet potato curry, this delicious curry is super simple to make, and it’s packed with flavor. Plus, it’s highly customizable – you can adjust the spice level to your liking and add in any other veggies or protein of your choice.
Why I Love This
Quick cooking time thanks to the instant pot Creamy and flavorful without any dairy or meat Highly customizable with your favorite veggies and protein options. Pairs well with white rice or any roti. Kids would love it, too, making it a family-friendly meal option
Instructions
Serving Suggestions
Serve this vegan potato curry with rice, naan, or chapati. You could also serve it with quinoa or cauliflower rice for a healthier option. Add mustard seeds, ginger, and garlic to the oil and saute for a minute. Add onions and saute till they turn translucent. Add kasuri methi and ½ cup water, close the lid, and cook on manual high pressure for 5 minutes. Garnish with lemon juice and cilantro and serve hot with rice or naan bread. For added texture and crunch, you can top it with some roasted cashews or almonds before serving.
Related Recipes
Instant Pot Sweet Potato CurrySpicy Potato CurryPotato Dry CurryEasy Vegan Barley Salad With VegetablesAir Fryer Sweet Potato Cubes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Once all the ingredients are added, cover and let it simmer for 20-25 minutes until the potatoes and carrots are fully cooked. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
