Ingredients:
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated or minced
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 1 cup cauliflower florets (optional, you can add other veggies like carrots, peas, or bell peppers)
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 can (14 oz) coconut milk (full-fat or light)
- 1 cup vegetable broth (or water)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground cayenne pepper (optional, for spice)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
1. Sauté the Aromatics:
- Set the Instant Pot to the Sauté function. Once hot, add the coconut oil.
- Add the chopped onion and sauté for 5-7 minutes, until softened and golden brown.
- Stir in the garlic and ginger and cook for another 1-2 minutes, until fragrant.
2. Add Spices:
- Add the ground turmeric, ground cumin, ground coriander, garam masala, cinnamon (if using), and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger in the spices. Sauté for 1-2 minutes to allow the spices to bloom and become fragrant.
3. Add Potatoes and Vegetables:
- Add the diced potatoes and cauliflower florets (if using) to the pot. Stir to coat the potatoes and cauliflower with the spices.
- Pour in the diced tomatoes (with juice), coconut milk, and vegetable broth. Stir to combine everything. Season with salt and pepper to taste.
4. Cook in the Instant Pot:
- Close the Instant Pot lid and set the valve to sealing.
- Set the Instant Pot to Manual or Pressure Cook on high pressure for 8 minutes.
- Once the cooking time is done, allow the pressure to release naturally for about 5 minutes, then carefully quick release any remaining pressure.
5. Finish the Curry:
- Open the lid and give the curry a good stir. Check the potatoes to ensure they are tender and cooked through.
- If the curry is too thick, you can add a little extra vegetable broth or water to reach your desired consistency.
- Adjust the seasoning by adding more salt, pepper, or a squeeze of lemon juice for brightness.
6. Serve:
- Serve the curry hot, garnished with fresh cilantro. Pair it with steamed rice, naan, or enjoy it on its own!
Tips:
- Other Veggies: Feel free to add other vegetables like carrots, peas, spinach, or bell peppers for added nutrition and flavor.
- For Extra Creaminess: Stir in a couple of tablespoons of vegan yogurt or cashew cream at the end for a creamier texture.
- Adjusting Spices: Feel free to adjust the spices to your taste. If you prefer a milder curry, reduce the cayenne and cinnamon, or omit them altogether.
- Storage: This curry keeps well in the fridge for 3-4 days and can be frozen for up to 2-3 months. Reheat on the stovetop or in the microwave.
This Vegan Instant Pot Potato Curry is rich, flavorful, and perfect for a cozy meal that requires minimal effort. The Instant Pot does all the hard work, leaving you with a hearty, comforting dish in no time! Enjoy!
