Instant Pot Spicy Vegan Potato Curry

September 3, 2020

Eureka! I have discovered the perfect Potato Curry recipe! It is inspired by a recipe from Megan Lee. I completely modified it by adding various ingredients, and converting it into an Instant Pot recipe. Also, please note that I do not use any oil, or salt when I cook. I included them in my recipe, but listed them as optional. Yes, this recipe is Vegan! If you leave out the oil and the salt, it is even healthier. Everyone at my house loved it, and had seconds!


8 potatoes, peeled & cut into 1” cubes

1 yellow onion

3 cloves garlic, minced

3 tsp ground cumin

2 1/2 tsp McCormick Cayenne Red Pepper

6 tsp curry powder

2 1/2 tsp Trader Joe’s Chili Seasoning Blend

2 tsp garlic powder

2 tsp dried cilantro

3 tsp Trader Joe’s 21 Seasoning Salute

4 McCormick Hot Hungarian Paprika

4 tsp Garam masala

1 (1 inch) piece fresh ginger root, peeled & minced

1tsp salt (optional)

2 tbs oil (optional)

1 (16 oz) bag organic frozen Petite Peas

1 (32 oz) Trader Joe’s Organic Low Sodium Vegetable Broth

1 (14.5 oz) can diced tomatoes

1 (15.5 oz) can Sprouts Organic Garbanzo beans (chickpeas) low sodium, drained & rinsed

8 oz Mini pearl grape tomatoes, cut in half

Cooked brown rice (1 cup per person)

2 to 4 tbs—Flour Slurry, made at the end with 1 cup of cooked curry (see below).


1. Turn on Sauté on the Instant Pot. You can sauté with the oil or a 1/4 to 1/2 cup of broth. I used broth only. Add onion, and cook until translucent. Add the spices: cumin, cayenne pepper, curry powder, and masala. Stir until well incorporated. Sauté for 2 minutes. Add the ginger, and garlic. Sauté and stir for about 1 minute.

2. Turn off Saute on Instant Pot.

3. Add all the ingredients to the sautéed onions & spices: potatoes, diced tomatoes (with liquid), garbanzo beans (drained), and the entire bag of frozen peas (frozen), all 32 ounces of vegetable broth. Stir all the ingredients until well incorporated.

4. Cover Instant Pot with the lid. Make sure that valve is pointing to Sealing (NOT Venting). Turn on Pressure Cook setting. Set to 15 minutes. Walk away until done. Allow it to pressure release on its own.

5. Check to make sure that the flow valve is down and all the pressure has been released prior to opening the lid of the Instant Pot. Open the lid.

6. Make flour Slurry:

To make a slurry, just measure out the flour into a small bowl – use one tablespoon to thicken a small amount of sauce or up to four tablespoons for a big bowl of soup. Gradually add a cup or so of the hot cooking broth to the flour and whisk until they’re completely combined. This is your slurry!

7. Add the Slurry back into the Potato Curry.

8. Turn on Sauté. Cook stirring constantly for 5 minutes, or until you reach desired thickness. Turn off Sauté.

9. Potato Curry is ready to serve. Serve over brown rice.

Directions for cooking Brown Rice:

You can use a rice cooker. Use a 2 to one ratio to cook the rice. For example, two cups of water for one cup of rice. Follow the same recipe ratio for stove top cooking of the rice (keep heat on medium, cover pot, cook about 20 minutes). Rice should be soft, and flaky (not sticky).

Curry recipe makes 6 to 8 servings.

Serve the Potato Curry over rice.

How did you modify the recipe? What did you add or take away?Please take a minute to share about it in the comments. Thank you for sharing!

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