Incredible Vegan Potato Curry Recipe (Instant Pot)
This simple vegan potato curry recipe combines the earthiness of hearty potatoes with the nuttiness of chickpeas, all simmered in a spiced tomato-based sauce. This chickpea curry, also known as aloo chana curry is delicious served over rice and with naan bread.
Servings 4 servings
Calories 338kcal
Ingredients
- 3-4 medium potatoes, cut into 1-inch cubes
- 2 cups vegetable broth
- 1 15.5 oz can chickpeas drained and rinsed
- 1 14.5 oz can diced tomatoes keep the juice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 Tbsp vegetable oil
Spice Mix
- 1 1/2 Tbsp curry powder
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp nutmeg
- 1/2 tsp cayenne or to taste
- 1 pinch black pepper
Garnish
- 3 green onions, sliced
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 1/2 lime, squeezed
Instructions
- Set your Instant Pot to Saute. Once hot, add the tablespoon of oil or a little vegetable broth and saute the onions for about 2-3 minutes or until translucent. Add the minced garlic and spice mix. Cook for one minute longer. Next, press the Keep Warm/Cancel button.
- Add the potatoes and toss to combine with the spices. Next, add broth and scrape the bottom of the pot to deglaze it. Make sure nothing is stuck on the bottom. Add the rest of the ingredients and stir it.
- Place the cover on and move the steam release valve to the sealing position. Set the Instant Pot to cook on high pressure/manual for 4 minutes It should take about 7-10 minutes to pressurize before the 4 minutes will start counting down.
- When the cooking time is over, allow the Instant Pot to release pressure naturally for five minutes. DO NOT SKIP this step. The simple potato curry is continuing to cook. Then, press the cancel button and carefully release any remaining steam by turning the steam release valve to the venting position and doing a quick pressure release. Once the pin drops down, remove the lid.
- This step is optional. You can mash some of the potatoes with a potato masher to thicken the curry.Another option is to mix 2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Stir the slurry into the curry and press the Saute button. Saute for 2 minutes while stirring to thicken.
- Add chopped green onion, parsley, or cilantro. You can give it a squeeze of fresh lime juice or lemon juice and serve it over this Instant Pot Long Grain Rice Recipe.
Notes
Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.
Nutrition
Serving: 1 serving | Calories: 338kcal | Carbohydrates: 61g | Protein: 12.5g | Fat: 7g | Sodium: 364mg | Fiber: 14g