Instant Pot Potato Curry

This Instant Pot Potato Curry recipe is so amazing and flavorful, made with simple ingredients and it will be a favorite of yours as it is of mine.

Different types of curries can be found all over the world, places like India, Thailand, China, Japan or Jamaica have their unique curry dishes.

I was at first very surprised to find out that this recipe uses Italian seasoning, but you will just love the outcome.

Ingredients :

• 1 Tbl coconut oil

• 1 Tbl olive oil

• 2 Tbl curry powder

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp turmeric

• 2 springs fresh thyme

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 Tbl fresh ginger, grated

• 2 green onions chopped

• 8-10 baby potatoes ,halved

• I large carrot sliced

• 2 cups roughly chopped cabbage

• 1 cup green peas

• 15 ounce can coconut milk

• 3 cups vegetable broth

• 1 tsp Italian seasoning

• 1/4-1/2 Cayenne pepper

• 1/2 cup fresh cilantro

• salt to taste

Instructions:

1.Press saute mode button on your Instant Pot. Add oils and once heated, add dry spices, curry powder, paprika, cumin, turmeric and thyme. Cook for a minute stirring constantly.

2.Add onion, garlic, ginger, green onion and cook for about 2 minutes until onions are soft. Add potatoes, carrots and stir to coat.

3.Add coconut milk, vegetable broth, Italian seasoning, cayenne pepper and stir everything together.

4.Close Instant Pot lid and press manual mode for 8 minutes. When finished, allow Instant Pot to natural release steam. Carefully slide the knob ( on top of the lid ) to release remaining pressure. Remove lid and add peas and cabbage. Replace the lid and let stand for 5 minutes, allowing the steam and heat to soften the cabbage and peas.

Check seasonings and garnish with fresh cilantro.