Vegan Instant Pot Potato Curry

Its easy to make and tastes great. This Vegan Instant Pot Potato Curry is full of fragrant spices and smooth coconut milk. Great for a cozy dinner during the week

Ingredients:

• 4 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 can 400g diced tomatoes
• 1 can 400ml coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper optional
• Salt, to taste
• 1 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

Put olive oil in the Instant Pot and press Saute

Put in the ginger, onion, and garlic once its hot

Cook the onions until they become clear

Put in the diced potatoes and the spices cayenne pepper, cumin, coriander, and curry powder

Mix well

Add the coconut milk, vegetable broth, and diced tomatoes

Use a stir to mix

Turn the Instant Pot on to Manual or Pressure Cook mode and close the lid

Wait 5 minutes

After you are done, let the pressure drop naturally for 5 minutes and then do a quick release

Open the lid slowly and stir the curry

Feel free to add salt

Add fresh cilantro as a garnish before serving

Hot rice or naan bread should go with it