Curried Potatoes from Instant Pot

Published on February 28, 2015 by Jill McKeever

This recipe was inspired from Healthy Eating for Life for Women by PCRM. I tweaked it to be oil-free and pressure cooked in the electric pressure cooker. You know the one I'm talking about. WOOT WOOT!

CUCUMBER SAUCE (makes 1 1/2 cups)
1 medium cucumber, peeled, seeded, diced
1 12-ounce package silken tofu
2 tablespoon lemon juice
2 garlic cloves, pressed
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin

Use either an immersion blender or food processor to blend all the ingredients into a smooth consistency.

Feeds 6

2 large onions, chopped
1 tablespoon whole cumin seeds
4 potatoes, peeled, cubed
2 cups crushed tomatoes
2 cups cooked garbanzo beans

1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon ginger
1/4 teaspoon cayenne
1/2 teaspoon salt (optional)

For the Instant Pot: Use Sauté mode to water sauté onions and cumin seeds until onions soften.
Add remaining ingredients and stir. Set cooking mode on “Manual” for high pressure. Adjust time down for 2 minutes.
When cooking is done, release pressure with either quick or natural release method.

Serve with cooked brown rice and a cucumber sauce.

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