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