Instant Pot Potato Curry
Author:Instant Pot Potato Curry with just 8 ingredients. It's mild, creamy, super tasty, quick, easy, healthy, and budget-friendly!
Ingredients
- 1 tablespoon olive oil , or a little water for oil-free
- 1 medium yellow onion , thinly sliced into half moons
- 4 large cloves garlic , minced
- 3 tablespoons curry powder , or curry paste
- 2 cups (480 ml) water
- 2lb (900g /or about 6 cups) chopped potatoes , such as Yukon Gold, red potatoes, baby potatoes, or fingerlings. Half baby potatoes & cut bigger potatoes into chunky bite-sized pieces.
- 1 x 13.5oz (400 ml) can coconut milk , full fat for the best flavor/creaminess
- 1 tablespoon sugar
- 2 teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons cornstarch , or arrowroot
- 2 heaping cups (400 grams) green beans , fresh or frozen (no need to defrost).
INSTRUCTIONS
This recipe was developed using a 6-quart Instant Pot. If yours is a different size you will need to scale the recipe up or down accordingly.
- Set your Instant Pot to saute. Once hot, add the oil and cook the onions for about 5 minutes until translucent and just starting to color on the edges.
- Add the garlic and curry powder cook for one minute longer then press the KEEP WARM/CANCEL button.
- Add the water and scrape the bottom of the pan really well with a metal spoon to remove any stuck on residue then add everything else to the Instant Pot except the green beans and cornstarch/arrowroot.
- Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
- Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Put the arrowroot/cornstarch into a small bowl or cup and mix into it a few tablespoons of water to make a thickish but pourable slurry. Pour it into the Instant Pot stirring as you go.
- Add the green beans and cook for about 5 minutes until they are tender and the gravy has thickened. Serve immediately.
NOTES
Store leftover curry in the fridge for up to 5 days. I don't recommend freezing this curry because potatoes can become grainy and mealy once defrosted.
Reheat gently in a pan on the stovetop or in a microwave. Add a little water or coconut milk to thin the sauce as needed.
NUTRITION
Serving: 1serving | Calories: 327kcal | Carbohydrates: 43g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Sodium: 804mg | Potassium: 1001mg | Fiber: 7g | Sugar: 6g | Vitamin A: 494IU | Vitamin C: 41mg | Calcium: 80mg | Iron: 5mg
