- Serving Suggestions: This vegan potato curry pairs beautifully with steamed basmati rice or quinoa for a complete meal. You can also serve it with a side of flatbread, like naan, for dipping.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry also freezes well—store it in an airtight container for up to 2 months. Reheat on the stovetop or in the microwave, adding a splash of water or coconut milk to adjust the consistency.
Variants:
- Add More Vegetables: Feel free to add other vegetables like carrots, cauliflower, or bell peppers to the curry for extra flavor and nutrition.
- Spicy Version: For extra heat, add some diced green chilies or a dash of hot sauce when cooking the curry.
- Lentils or Chickpeas: Add cooked lentils or chickpeas for a protein boost and to make the curry even heartier.
FAQ:
- Can I use sweet potatoes instead of regular potatoes? Yes! Sweet potatoes work great in this curry. They will add a slightly different texture and sweetness but will complement the spices beautifully.
- Can I make this curry without coconut milk? Yes, you can substitute coconut milk with almond milk or any other plant-based milk, though it will alter the creaminess and flavor. You could also add a bit of cashew cream or non-dairy yogurt for creaminess.
- Can I use the stovetop instead of the Instant Pot? Absolutely! You can make this curry on the stovetop by following the same steps but simmering the potatoes in the sauce for about 25-30 minutes until they are tender and cooked through.
This Vegan Instant Pot Potato Curry is a flavorful, satisfying dish that comes together quickly and easily. With the richness of coconut milk and the warmth of curry spices, it’s the perfect comfort food for any occasion. Enjoy this dish as a wholesome, plant-based meal that’s sure to be a hit with everyone!
