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Instant Pot Potato, Pumpkin and Spinach Curry
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Instant Pot Spinach and Potato Curry

Quick and easy vegan and gluten-free Instant Pot curry curry that has the goodness of spinach, pumpkin, carrots and potatoes. It comes together easily in the Instant Pot, but could also be adapted for the stove top.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Shinta

Ingredients

  • 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

Instructions

  • 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)

Notes

I used frozen chopped spinach which I always keep in the freezer, to add to my curries or lentils. You could use fresh spinach as well, just ensure the spinach is cleaned and finely chopped. 
'Sev' are spiced chickpea flour fritters, a commonly enjoyed snack in India. Substitute sev for anything crunchy to add texture to the meal.