Name: Creamy Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 150 g potato; 37.5 g onion; 37.5 g tomato; 37.5 g bell pepper; 37.5 g carrot; 37.5 g chickpeas; 60 ml coconut milk; 60 ml vegetable broth; 0.75 clove garlic; 3.75 g ginger paste; 2.5 g curry powder; 1.25 g ground cumin; 1.25 g ground coriander; 0.63 g turmeric powder; 0.63 g chili powder; 0.25 item lime; 2.5 g cilantro

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Creamy Potato Curry

Creamy Potato Curry

A hearty and flavorful potato curry made with fresh vegetables and spices, perfect for a quick weeknight dinner.

Source

Ingredients:

150
g
potato
37.5
g
onion
37.5
g
tomato
37.5
g
bell pepper
37.5
g
carrot
37.5
g
chickpeas
60
ml
coconut milk
60
ml
vegetable broth
0.75
clove
garlic
3.75
g
ginger paste
2.5
g
curry powder
1.25
g
ground cumin
1.25
g
ground coriander
0.63
g
turmeric powder
0.63
g
chili powder
0.25
item
lime
2.5
g
cilantro

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Instructions:

Set the Instant Pot to sauté mode. Add a splash of water and toss in the chopped onions, minced garlic, and ginger paste. Cook for 2-3 minutes until the onions are translucent.
Add curry powder, ground cumin, coriander, turmeric, and chili powder. Stir continuously for 1 minute to toast the spices.
Stir in the diced tomatoes and cook for another 2-3 minutes until they break down.
Cancel sauté mode and add cubed potatoes, chopped bell peppers, carrots, and chickpeas to the pot.
Pour in the coconut milk and vegetable broth, stirring to combine.
Secure the lid and set the valve to 'Sealing.' Select 'Pressure Cook' and cook on high pressure for 8 minutes.
After cooking, allow for a natural pressure release for 5 minutes, then perform a quick release.
Open the lid and stir the curry. Adjust the consistency with extra broth if needed. Season with salt and pepper, and squeeze in lime juice.
Serve in bowls and garnish with fresh cilantro. Enjoy with rice or naan.

Nutrition	Per Serving 490 g	Per 100g
Energy	381.7 kcal	78 kcal
Protein	9.9 g	2.0 g
Fibre	9.8 g	2.0 g
Salt	0.3 g	0.1 g
Sugar	11.1 g	2.3 g
Carbohydrates	54.3 g	11.1 g
Fat	16 g	3.3 g

Environmental	Per Serving 490 g	Per 100g
CO2	0.3 kg	0.1 kg
Water	3 l	0.6 l

150
g
potato
37.5
g
onion
37.5
g
tomato
37.5
g
bell pepper
37.5
g
carrot
37.5
g
chickpeas
60
ml
coconut milk
60
ml
vegetable broth
0.75
clove
garlic
3.75
g
ginger paste
2.5
g
curry powder
1.25
g
ground cumin
1.25
g
ground coriander
0.63
g
turmeric powder
0.63
g
chili powder
0.25
item
lime
2.5
g
cilantro

Set the Instant Pot to sauté mode. Add a splash of water and toss in the chopped onions, minced garlic, and ginger paste. Cook for 2-3 minutes until the onions are translucent.

Add curry powder, ground cumin, coriander, turmeric, and chili powder. Stir continuously for 1 minute to toast the spices.

Stir in the diced tomatoes and cook for another 2-3 minutes until they break down.

Cancel sauté mode and add cubed potatoes, chopped bell peppers, carrots, and chickpeas to the pot.

Pour in the coconut milk and vegetable broth, stirring to combine.

Secure the lid and set the valve to 'Sealing.' Select 'Pressure Cook' and cook on high pressure for 8 minutes.

After cooking, allow for a natural pressure release for 5 minutes, then perform a quick release.

Open the lid and stir the curry. Adjust the consistency with extra broth if needed. Season with salt and pepper, and squeeze in lime juice.

Serve in bowls and garnish with fresh cilantro. Enjoy with rice or naan.