Quick and easy Instant Pot spinach and potato curry has the goodness of spinach, pumpkin, carrots and potatoes. Vegan and gluten-free, it comes together easily in the Instant Pot, but could also be adapted for the stove top.
You know that feeling…the one when you didn’t quite expect something to turn out so good, but it just did? Happens when I’m cooking sometimes. The opposite also happens more often than I’d like, when I’ve been disappointed by a recipe after following it to the ‘T’. But I’m not talking disappointments today, rather, this post is all about a successful recipe, which wasn’t quite planned, but turned out really good!
This is one of those curries that is born out of necessity – during a fridge clean-out session. I had an assortment of vegetables that I had to use up, and a pack of frozen spinach in the freezer. Add some commonly used spices and ginger-garlic paste, some coconut milk to make the gravy base, and you have a winner of a recipe! This recipe is one of the many that I made in the Instant Pot, which is my go-to appliance for most Indian-inspired curries.
Instant Pot Spinach and Potato Curry is vegan and gluten-free:
This dish is vegan, with only coconut milk going into the curry to form the rich and creamy base. I added a few cubes of frozen, chopped spinach, which I always have on hand in the freezer. I often add frozen spinach cubes to several of my dishes, such as lentils (dal), or even to rice, for that added dose of iron, which I have consciously been trying to up in my diet. It lends a fantastic earthy taste that complements the coconut milk beautifully.
To garnish, I added a little crunchy element, some ‘sev’, chickpea batter fritters which is available at all Indian ethnic stores, sold by brands such as Haldiram’s.
Give this curry a go, and you’ll certainly be making it again during your weekly meal rotation. I know I will, very soon!
For more vegan and gluten-free Instant Pot recipes, take a look at:
Instant Pot Spinach and Potato Curry
- Vegetable oil for sautéing
- 2 small onions ,diced
- 2-3 bay leaves
- 1 teaspoon ginger-garlic paste
- 1 medium tomato ,chopped
- 3 medium potatoes ,peeled and cut into cubes
- ½ small butternut squash ,peeled, deseeded and cubed
- 1 medium carrot ,chopped into cubes
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 4-5 cubes of frozen chopped spinach ,around 1.5 cup
- ½ can thick coconut milk
- Salt ,to taste
- Turn the Instant Pot to 'Sauté' mode in the 'More' setting.
- Add the oil, followed by the onions and bay leaves. Sauté for a couple of minutes until the bay leaves releases their aroma and the onions turn translucent.
- Add the ginger-garlic paste, followed by the tomatoes. Sauté for a minute more, until the tomatoes start to soften.
- Add the potatoes, squash, carrots and mix well.
- Add the coriander power, red chilli powder and turmeric powder. Stir to combine the masalas with the vegetables.
- Add the frozen spinach cubes (no need to thaw them), along with the coconut milk.
- Add the salt, and give all the ingredients a good stir.
- Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual’ mode, in High Pressure' setting. Set the cooking time for 5 minutes.
- Once the IP beeps, let the pressure release naturally. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
- Open the lid and give the curry a good stir.
- Top with a sprinkling of lime juice and optionally, top with some ‘sev’, or any other topping, such as chopped onions or crushed peanuts. Serve as a side dish with rice or rotis (whole-wheat flatbread)