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28 Easy Vegan Instant Pot Recipes To Make at Home

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Vegan Lentil Chili

13. Vegan Instant Pot Potato Curry

Vegan Instant Pot Potato Curry

Ingredients:

 

  • 1 medium yellow onion , chopped – I like to cut mine in half moons slices but if you prefer you can chop it finely
  • 4 large cloves of garlic , chopped finely
  • 900g / about 5 heaping cups baby potatoes , regular potatoes are ok too but the waxier varieties are best because they remain firmer. Floury potatoes might fall apart a bit. Cut any larger ones into chunky bite sized pieces. No need to peel them unless you prefer to.
  • 2 tablespoons curry powder or curry paste , be sure to use a good flavorful brand
  • 500mls / around 2 cups water
  • 400g / 2 heaping cups fresh green beans , chopped into bite sized pieces. You can also use frozen beans, no need to defrost first. Frozen peas also work well as a sub.
  • 1 400ml can coconut milk , full fat or light
  • 1 tablespoon sugar (optional but recommended)
  • Salt & pepper to taste
  • 1 teaspoon chili pepper flakes or a small fresh chili chopped (optional but recommended)
  • 3 tablespoons arrowroot powder , or corn starch

Instructions:

INSTANT POT INSTRUCTIONS (My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly).

  1. 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.)
  2. Add everything else to the Instant Pot except the green beans and arrowroot/cornstarch.
  3. Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
  4. 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.
  5. 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.
  6. Serve immediately.

Recipe Notes

  • Cooking time includes the natural pressure release time but this can vary a bit each time so allow for it taking a few minutes more or less.
  • If you like bit of heat in your curry feel free to add some chili flakes or a fresh chopped chili when you add the other vegetables.
  • Leftovers reheat well and will keep in the fridge for up to 4 days.
Other Recipes:  Healthy Cheesy Spinach Stuffed Chicken Breasts

Recipe Source

Originally posted 2019-03-12 14:01:51.

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