Low Budget Recipe: Easy Vegan Potato Curry, GF | Instant Pot & Stovetop Instructions | Budget Friendly Recipe, easy to make Vegetarian meal, Freezer Friendly

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Easy Vegan Potato Curry, GF | Instant Pot & Stovetop Instructions | Budget Friendly Recipe, easy to make Vegetarian meal, Freezer Friendly

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  1. [Get the full Recipe for Vegan Potato Curry Recipe -](https://magentastreaks.com/recipes/instant-pot-vegan-potato-curry-recipe/)https://magentastreaks.com/recipes/instant-pot-vegan-potato-curry-recipe/

    **More Curry Recipes -** https://magentastreaks.com/tag/curry/

    **INGREDIENTS**

    2 pound Yukon gold Potatoes

    14 oz can or fresh tomatoes

    1 cup chopped Carrots

    3 tbsp Coconut oil or olive oil

    1 tbsp minced garlic

    1/2 cup Green peas

    14 oz can Coconut milk

    1/2 cup Onion

    1 tbsp Curry paste

    1 tbsp curry powder

    2 tbsp Garam masala

    2 tbsp cumin powder

    1 tbsp turmeric powder

    1/4 tbsp black pepper

    1/2 tbsp salt ( or as per the taste)

    2 tbsp Chopped fresh cilantro

    **Get the Instant Pot Potato Curry Recipe -** https://magentastreaks.com/recipes/instant-pot-vegan-potato-curry-recipe/

    **Vegan Potato Curry in Stovetop:**

    * Heat a pot over low to medium flame, add oil and chopped onion. Saute it until the onion turns translucent and soft. Add the red curry paste and cook for about 2 minutes.
    * Add minced garlic, and the spics- curry powder, coriander powder, cumin powder, garam masala, and turmeric. Also, add salt and black pepper. Stir and cook the spices for about 30 to 40 secs.
    * Add diced potatoes. Cook and stir occasionally for about 2 to 3minutes.
    * Add chopped carrot, peas and stir it. Add water (recommended) and coconut milk. Mix together and bring the ingredients to a rapid boil.
    * Then, partially cover the pot and simmer it for 10 to 15 minutes or until potatoes are a bit tender. Stir the curry occasionally.
    * Enjoy the vegan potato curry with brown or white rice or naan.

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