Instant Pot Vegan Curry

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This Instant Pot Vegan Curry comes together in about 25 minutes and is loaded with tender potatoes, buttery garbanzo beans, and plenty of flavorful, creamy broth. It’s the perfect quick and easy Meatless Monday weeknight dinner!

History of Curry

• The history of curry is actually quite long, interesting, and probably not what you’re expecting! This podcast does a great job of diving into the origin of the word itself and the complex origin of the dish.
• The term “curry” evolved from the words “khari” or “caril” which Indians used to refer to the spices in their dishes as well as the final dish. When the Portuguese and British came to India and began eating these foods, eventually the term evolved into what we now know as “curry”.
• When the Brits traveled back to their country, they wanted to continue eating the delicious foods they had enjoyed in India, and so curry came to Britain where it has now become a British staple.

Instructions

Slice potatoes into 1″ pieces.

Saute onion, along with a pinch of salt and pepper, stirring frequently for 4-5 minutes.

Add garlic, curry paste, ginger paste, curry powder, and cumin to the pot. Saute for 1 minute, stirring frequently.

Add a splash of broth to the pot to deglaze and scrape all those yummy bits off the bottom.

Add potatoes and chickpeas.

Add vegetable broth, coconut milk, and a couple pinches of salt and pepper.

Using the manual setting, cook curry for 6 minutes on high pressure. Then allow it to naturally release. Add cornstarch slurry and simmer 1-2 minutes to thicken. Stir in fresh greens.

Add lime juice and season to taste.

Garnish as desired and enjoy!

Slow Cooker Instructions

• Omit oil. Add onion, garlic, curry paste, ginger paste, curry powder, cumin, potatoes, chickpeas, vegetable broth, coconut milk, cornstarch slurry (dissolve cornstarch in 2 tablespoons cold water), and a couple pinches of salt and pepper to a slow cooker.
• Stir to combine and cook on low for 8 hours or high for 4 hours.
• Stir in chopped spinach and lime juice. Season to taste with salt and pepper.

Stove Top Instructions

• Heat oil in a large pot over medium heat. Saute onion, along with salt and pepper for 4-5 minutes, stirring frequently. Add garlic, curry paste, ginger paste, curry powder, and cumin. Cook for 1 minute, stirring frequently.
• Add potatoes, chickpeas, vegetable broth, coconut milk and a couple pinches salt and pepper. Bring to a simmer over medium heat. Reduce heat to low and cover. Gently simmer for about 15 minutes. Add cornstarch slurry and simmer, covered, for another few minutes or until the potatoes are cooked through and the liquid has thickened.
• Stir in chopped spinach and lime juice. Season to taste with salt and pepper.

Tips

• This instant pot vegan curry is quite mild. For those who enjoy a spicier curry, try adding a couple more tablespoons curry paste or a couple pinches of cayenne. My husband likes his curry spicy, so he just adds crushed red pepper flakes to his bowl before eating.
• This curry has plenty of thick, curried broth. If you’d like a very thick curry, try mashing some of the potatoes to make it even thicker.
• Don’t be shy with the salt in this potato curry! Although it’s filled with bold spices, salt will go a long way in making sure that those spices each shine! The rule of thumb is that the dish is adequately salted when you can taste just the tiniest hint of salt and the end of each bite. Once you’ve finished cooking this dish, add salt a little bit at a time and notice how much more flavorful the dish becomes with each addition of salt. I prefer the flavor and size of Kosher salt (as opposed to table salt) so I use that in all of my dishes! I find it’s easier to salt the dish without over-salting when you use Kosher salt.

Curry Family Favorites

• Easy Vegan Curry Ramen Noodles
• Vegan Curry Lentil Soup
• Curry Deviled Eggs
• Grilled Thai Curry Chicken
• Curry Pork Ramen Noodles

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