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

βœ” 4 medium potatoes (peeled & cubed) πŸ₯”
βœ” 1 cup cauliflower florets (optional, adds texture)
βœ” 1 cup chickpeas (cooked or canned, drained)
βœ” 1 small onion (chopped) πŸ§…
βœ” 3 cloves garlic (minced) πŸ§„
βœ” 1-inch ginger (grated)
βœ” 1 cup diced tomatoes (or Β½ cup tomato puree) πŸ…
βœ” 1 cup coconut milk (full-fat for creaminess) πŸ₯₯
βœ” 1 cup vegetable broth or water
βœ” 2 tablespoons olive oil


Spices & Seasoning:

βœ” 1 teaspoon cumin seeds
βœ” 1 teaspoon turmeric powder
βœ” 1 teaspoon garam masala
βœ” 1 teaspoon ground coriander
βœ” Β½ teaspoon smoked paprika (optional for depth)
βœ” Β½ teaspoon red chili powder (adjust for spice level)
βœ” Salt & black pepper to taste
βœ” Juice of Β½ lemon (for freshness)


For Garnish & Serving:

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


Instructions

Step 1: SautΓ© the Aromatics

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