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

[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.