Vegan Instant Pot Potato Curry – Quick, Creamy & Flavorful!

4 medium potatoes (peeled & cubed) 🥔
1 cup cauliflower florets (optional, adds texture)
1 cup chickpeas (cooked or canned, drained)
1 small onion (chopped) 🧅
3 cloves garlic (minced) 🧄
1-inch ginger (grated)
1 cup diced tomatoes (or ½ cup tomato puree) 🍅
1 cup coconut milk (full-fat for creaminess) 🥥
1 cup vegetable broth or water
2 tablespoons olive oil


Spices & Seasoning:

1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon smoked paprika (optional for depth)
½ teaspoon red chili powder (adjust for spice level)
Salt & black pepper to taste
Juice of ½ lemon (for freshness)


For Garnish & Serving:

Fresh cilantro (chopped) 🌿
Cooked rice or naan 🍚
Toasted cashews or coconut flakes (optional for crunch)


Instructions

Step 1: Sauté the Aromatics

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