Vegan Potato Curry (Instant Pot)

Packed with flavors, this Vegan Potato Curry is made in the Instant Pot and makes a delicious meal for busy days!

Coconut milk gives this curry a mild sweet flavor which pairs beautifully with the spices.

potato curry served in a black bowl, garnished with cilantro with a bowl of rice and a squeezed lemon placed in the background

The love for potatoes is universal. Most people I know love potatoes and that doesn’t surprise me. There’s something so nice and comforting about them, isn’t it?

I use potatoes all the time in my kitchen whether it is to make simple stir fry or my favorite aloo paratha.

This time around I used them to make this Vegan Potato Curry in my Instant Pot!

This Vegan Potato Curry

✓ is vegan and also gluten-free

✓ makes a great lunch or dinner

✓ made in one-pot!

✓ packed with so much flavor

✓ pairs well with rice, quinoa or any grain of choice

I bought way too many potatoes last week, like a huge bag. And I knew immediately that I am going to a curry out of it. Most of the time, I add other veggies to the potato but this time around, I just let potatoes be the star!

This potato curry is really simple to put together. All you need is potatoes (of course!), spices, and coconut milk. For this recipe I recommend using lite coconut milk.

It keeps the curry slightly on the lighter side and also doesn’t give it a very strong coconut flavor. Of course you may use full fat coconut milk if you like.

Sarvesh isn’t a huge fan of coconut flavor in curries but he thought this was great as it had a subtle coconut flavor.

I highly recommend my favorite Chaokoh Coconut Milk Lite (not sponsored, I just love their coconut milk).

vegan potato curry served with rice in a white plate and garnished with cilantro

This vegan potato curry recipe has a nice balance of flavors. It’s little spicy with all the curry powder, red chili powder but that is well balanced with the sweetness of coconut milk and sugar.

Using sugar is optional, but I do recommend it. Adds a nice flavor.

You can use your favorite curry powder here. If it’s very hot, skip the red chili powder in the recipe. Mine wasn’t hot so I added some chili powder.

If you love extra spicy food, then you can even add in some green chilies or jalapeños to the curry.

To make this curry a little creamier and more flavorful, I mash some of the potatoes once they are cooked with a potato masher. This thickens the curry and also adds a lot of flavor. Do try this trick!

Making Potato Curry on Stove-Top

You can easily make this recipe on stove top. Follow all the steps as such and let the potatoes cook until done, around 10 to 15 minutes on stove top.

Check out the detailed instructions for cooking this potato curry on stove-top in the recipe card below.

I hope you guys will enjoy this recipe. It’s really simple but flavorful and makes a hearty meal.

 

Method

1- Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.

2- Then add the onion, garlic and ginger.

3- Stir and cook for 3 minutes until the onion is soft.

4- Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there’s nothing stuck at the bottom of the pot.

step by step picture collage of making vegan potato curry in the instant pot

5- Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.

6- Add in the potatoes and toss to combine with the masala.

7- Add the water and stir.

8- Close the pot and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

step by step picture collage of making vegan potato curry in the instant pot

9- Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.

10- Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor.

11- Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes.

12- Add lemon juice and stir.

step by step picture collage of making vegan potato curry in the instant pot

Serve this vegan potato curry with more cilantro over rice, quinoa etc.

overhead shot of potato curry served in a black bowl and garnished with cilantro

If you’ve tried this Vegan Potato Curry then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Vegan Potato Curry

Vegan Potato Curry made in the Instant Pot. This curry is easy to make and packed with flavors. It makes a great lunch or dinner! It's also gluten-free, dairy free & nut-free. 

potato curry served in a black bowl, garnished with cilantro with a bowl of rice and a squeezed lemon placed in the background
Course Main Course
Cuisine Indian
Keyword potato curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 248 kcal
Author: Manali
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Ingredients

  • 1 tablespoon oil, 15 ml, I used avocado oil
  • 2 green cardamom pods, slightly crushed
  • 2 cloves
  • 1 teaspoon cumin seeds
  • 1 medium red onion, chopped
  • 4-5 large garlic cloves, chopped
  • 1 inch ginger, chopped
  • 14.5 oz can diced tomatoes, I used fire roasted diced tomatoes
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chili powder, skip if your curry powder is hot/spicy
  • 1/4 teaspoon turmeric powder
  • 3/4-1 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, optional
  • 3-4 medium potatoes, cut into 1 inch pieces, around 500 grams (I used white potatoes)
  • 1 cup water, 8 oz
  • 13.5 oz can lite coconut milk
  • 2 tablespoons chopped cilantro
  • half lemon, juice of

Instructions

  1. Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.

  2. Then add the onion, garlic and ginger. Stir and cook for 3 minutes until the onion is soft.

  3. Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there's nothing stuck at the bottom of the pot.

  4. Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.

  5. Add in the potatoes and toss to combine with the masala. Add the water and stir.

  6. Close the pot and press the pressure cook/manual button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

  7. Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.

  8. Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor..

  9. Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes. Stir in the lemon juice.

  10. Serve this vegan potato curry with more cilantro over rice, quinoa etc.

Stove-Top Instructions

  1. Heat a pot on medium heat. Once hot add the whole spices and let them sizzle. Then add the onion, garlic and ginger and cook for 3 to 4 minutes. Add the can of diced tomatoes along with all the spice powder, salt and sugar. Add the potatoes and toss to combine. Add water and then close the pot with a lid. Cook for around 15 minutes until potatoes are done. Open the lid, add coconut milk, cilantro, lemon juice and let it simmer for 5 more minutes. As the curry is simmering, mash some of the potatoes using a potato masher. 

Recipe Notes

  1. This curry will thicken as it cools down. So it might look watery to you when you make it but it will thicken eventually. Do remember to mash the potatoes a little which adds to the creaminess and thickness.
  2. If you prefer softer potatoes, pressure cook for 4 minutes.
Nutrition Facts
Vegan Potato Curry
Amount Per Serving
Calories 248 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Sodium 471mg 20%
Potassium 901mg 26%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 4g
Protein 5g 10%
Vitamin A 3.4%
Vitamin C 37.5%
Calcium 10%
Iron 39.5%
* Percent Daily Values are based on a 2000 calorie diet.

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