Instant Pot Potato & Pea Curry

Soft potatoes and sweet peas in a spiced tomato sauce: a simple vegetarian curry.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 2cm fresh root ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 1 tbsp tomato purée
  • 200ml hot vegetable stock (1 stock cube)
  • 600g potatoes, peeled and cut into 2.5cm chunks
  • 400g tin chopped tomatoes
  • 150g frozen peas
  • 2 tbsp chopped fresh coriander
  • 300g basmati rice, to serve
  • Salt to taste

Method

  1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, ginger, cumin, ground coriander, turmeric, half the garam masala and the tomato purée and cook for 1 minute.

  2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the potatoes and stir to coat.

  3. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

  4. When the time is up, carefully turn the valve to Venting for a quick release.

  5. Select Sauté, stir in the peas and simmer for 4 minutes, gently crushing a few potato chunks to thicken the sauce.

  6. Stir in the remaining garam masala and season with salt. Scatter over the coriander. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.