This creamy Instant Pot Coconut Potato Curry is a comforting, flavorful dish made with tender Yukon Gold potatoes, rich coconut milk, tomatoes, and aromatic Indian spices! Infused with turmeric, garam masala, and fenugreek, this easy vegetarian potato curry delivers a delicious balance of warmth and spice. Perfect for busy weeknights, serve it over fluffy basmati rice or alongside warm roti for a satisfying homemade meal!

Instructions

Cut the potatoes into ¾-inch cubes and set them aside in water to prevent browning.
Set the Instant Pot to Sauté mode and add the ghee.
Add the chopped onion and ginger-garlic paste.
Stir, then cover with a lid for 2 minutes.
Add the diced tomato and stir, making sure to deglaze the bottom of the pot.
Add the turmeric, red chili powder, coriander powder, garam masala, and salt.
Stir and simmer for approximately 3–5 minutes, or until the tomato begins to soften.
Drain the cubed potatoes, then add them and the coconut milk to the pot. Stir to combine.
Secure the Instant Pot lid, set the valve to the sealing position, and cook on Manual/High Pressure for 5 minutes, followed by a quick pressure release.
Crush the fenugreek and add it to the curry, stirring to incorporate.
Serve over rice and enjoy!

Nutrition Facts

Calories

380

Fat

28 g

Sat. Fat

23 g

Carbs

31 g

Fiber

6 g

Net carbs

25 g

Sugar

6 g

Protein

6 g

Sodium

610 mg

Cholesterol

10 mg

Coconut Potato Curry