Packed with warm spices and creamy coconut milk, this Vegan Potato Curry made in the Instant Pot is a quick, comforting meal perfect for busy days.
The light coconut milk adds a gentle sweetness that balances the curry spices without overpowering them.
Potatoes are a universal favorite for a reason: they’re comforting, versatile, and hearty. I use them often, from simple stir-fries to stuffed breads. For this recipe I let potatoes take center stage in a simple, flavorful curry made in the Instant Pot.
This Vegan Potato Curry
✓ Vegan and gluten-free
✓ Ready in one pot — ideal for lunch or dinner
✓ Bursting with balanced flavors — mildly spicy, slightly sweet, and aromatic
✓ Pairs well with rice, quinoa, or your favorite grain
I bought a large bag of potatoes recently and decided to make a curry highlighting their texture and flavor. This recipe is straightforward: potatoes, spices, and coconut milk. I recommend using lite coconut milk to keep the curry lighter and avoid a strong coconut taste, though full-fat coconut milk works if you prefer a richer result.
The curry combines curry powder, red chili powder (optional depending on your curry powder’s heat), coriander and cumin powders, and a touch of garam masala. A little sugar helps balance the acidity and heat, but it’s optional. If you want more heat, add green chilies or jalapeños.
For a creamier texture and deeper flavor, mash a portion of the cooked potatoes with a potato masher — this naturally thickens the sauce and creates a comforting mouthfeel.
The curry balances warmth from the spices with sweetness from coconut milk and a hint of sugar. If your curry powder is already very spicy, omit the extra red chili powder. Taste and adjust salt, heat, and acidity to your preference. A squeeze of lemon at the end brightens the dish.
Making Potato Curry on the Stove-Top
You can easily make this curry on the stove. Follow the same steps, then simmer the potatoes in a covered pot for about 10–15 minutes until tender. After adding coconut milk, simmer briefly and mash a few potatoes for thickness. The recipe card below includes full details.
I hope you enjoy this easy, flavor-filled curry — a hearty vegan meal that’s simple to prepare.
Method
1- Press the sauté function on the Instant Pot. When it’s hot, add slightly crushed green cardamom pods, cloves, and cumin seeds. Let them sizzle for a few seconds to bloom the aroma.
2- Add chopped onion, garlic, and ginger. Stir and cook for about 3 minutes until the onion softens.
3- Pour in a can of diced tomatoes (fire-roasted if you like), stir, and deglaze the pot, scraping any bits stuck to the bottom.
4- Add curry powder, coriander powder, cumin powder, garam masala, red chili powder (optional), turmeric, salt, and sugar (optional). Stir and cook the spices for 30 seconds to release their flavors.
5- Add the potatoes and toss to coat them with the spice mixture.
6- Pour in the water and stir.
7- Close and seal the Instant Pot. Pressure cook on high for 2 minutes, then allow a natural pressure release for 5 minutes before doing a quick release.
8- Open the lid, press sauté, and stir in the lite coconut milk.
9- Mash some of the potatoes with a potato masher to thicken the curry and boost its creaminess.
10- Stir in chopped cilantro and simmer on sauté for 4–5 minutes to meld flavors. Finish with lemon juice and adjust seasoning.
11- Serve hot with rice, quinoa, or your preferred grain, and garnish with extra cilantro.
Vegan Potato Curry
Ingredients
- 1 tablespoon oil (15 ml), I used avocado oil
- 2 green cardamom pods, slightly crushed
- 2 cloves
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped
- 4–5 large garlic cloves, chopped
- 1 inch ginger, chopped
- 14.5 oz can diced tomatoes (fire-roasted optional)
- 1 teaspoon curry powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chili powder (skip if your curry powder is hot)
- 1/4 teaspoon turmeric powder
- 3/4–1 teaspoon salt, or to taste
- 1/2 teaspoon sugar (optional)
- 3–4 medium potatoes, cut into 1-inch pieces (about 500 g)
- 1 cup water (8 oz)
- 13.5 oz can lite coconut milk
- 2 tablespoons chopped cilantro
- Juice of half a lemon
Instructions
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1. Press sauté on the Instant Pot. When hot, add crushed cardamom, cloves, and cumin seeds and let them sizzle.
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2. Add onion, garlic, and ginger. Cook about 3 minutes until softened.
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3. Add diced tomatoes and deglaze the pot, scraping any browned bits from the bottom.
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4. Stir in curry powder, coriander, cumin, garam masala, red chili powder (if using), turmeric, salt, and sugar. Cook spices for 30 seconds.
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5. Add potatoes and toss to coat. Pour in water and stir.
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6. Close and pressure cook on high for 2 minutes. Allow 5 minutes natural release, then quick release remaining pressure.
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7. Open, press sauté, and stir in coconut milk. Mash some potatoes to thicken the curry.
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8. Stir in cilantro, simmer 4–5 minutes, then add lemon juice. Serve hot over rice or grains.
Stove-Top Instructions
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Heat a pot over medium heat. Add whole spices and let them sizzle. Add onion, garlic, and ginger and cook 3–4 minutes. Add diced tomatoes, spices, salt, and sugar. Add potatoes, toss, and add water. Cover and cook 10–15 minutes until potatoes are tender. Stir in coconut milk, cilantro, and lemon juice, simmer 5 minutes, and mash some potatoes to thicken.
Notes
- The curry will thicken as it cools. Mashing a few potatoes helps create a creamier texture.
- If you prefer very soft potatoes, increase pressure cooking time to 4 minutes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.