Food You Can Eat: Potato Curry


  • 1 medium-sized onion – chopped
  • 4 (or more) cloves of garlic – thinly sliced or minced
  • 5 heaping cups of potatoes – cut to bite-sized pieces
  • 2 tablespoons of curry powder (or preferred blend of turmeric, cumin, oregano, coriander, etc.)
  • 500ml (around 2 cups) of water
  • 400ml (1 can) of coconut milk
  • Salt and pepper
  • 1 teaspoon of chilli flakes (or thinly chopped hotter peppers)
  • 3 tablespoons of arrowroot powder or corn starch
  • 2 heaping cups of chopped green beans or green peas

Set the instant pot to “saute.” Once hot, add a few drops of water and add the onions and cook until soft (roughly 3 minutes).

Add the garlic and cook for one more minute, stirring occasionally.

With the exception of the salt & pepper, green beans/peas and arrowroot/corn starch, add EVERYTHING to the instant pot and stir.

Pressure cook for 20 minutes and allow the pressure to release naturally when the 20 minutes is up.

Stir the arrowroot/cornstarch in a bowl with water (a couple tablespoons approx.) until it is a thick, but pourable slurry. With the lid removed from the instant pot, press “saute” and slowly add the slurry by stirring it as you go.

Add the beans/peas and cook for 3-5 minutes until they’re soft.

Add salt and pepper to taste.

The result:

As mentioned in my previous meal prep post, I double up recipes by using two instant pots simultaneously. By doing so with this recipe, I get 18 cups of potato curry that freezes well in meal-sized portions and is a really good, hearty dal to have on its own or with rice.

If you’re really into meal prepping and freeze onions, garlic, potatoes and have some peas or beans frozen, all ingredients can be added to the pot without thawing. If you use frozen onion, there is no need to add the few drops of water prior to adding the onion to the pot.

About myopicprophet 133 Articles
Kinja refugee. Rants often. Right sometimes.


  1. That looks delicious. Making next weekend, using an old fashioned cast iron stew pot. Will report! Also, you are so organized. My kitchen ends up looking more like daub and splatter modern art.

    • Basically everything I make goes well with rice…this one is a bit thick so I don’t know if it would be meant to go with rice. My next instant pot/Food You Can Eat post will be a coconut curry that is meant for rice.

      Sidenote: I am not a huge fan of the coconut curry, though I do like it. I am making these mostly for others who love it. Personally, I’m more of a northern India curry fan.

  2. This looks delicious. I’m not going to the store for a while but I’ll get stuff to make this when I do. And I’m going to send the recipe to my daughter. I’m sure she could do 1/2 recipe in her small instant pot.

  3. Thai curry paste is a good sub for the curry powder. You can buy it in little jars in Asian food stores and a lot of grocery stores carry it too. “Thai Kitchen” is a major brand but there are others. It’s pretty intense, so maybe a couple of teaspoons to start and then add more to taste. It often comes in red, yellow or green, doublecheck the label if you’re vegetarian.

    Maybe some tofu, some sliced ginger, a couple of teaspoons of Thai fish sauce and/or soy sauce, basil….

    • Yep. My next curry post calls for green curry paste, but I have a hard time finding a vegan version so I usually have my own blend (peppers, spices, etc.) in my freezer and ready to go.

      For non-vegans, there are a lot of versions of this recipe that can be made. Perhaps I should have stated that in the post.

      • What’s nice about a recipe like this is how many variations you can make, If someone eats meat they can add roast pork or chicken at the end. If they eat fish, tilapia or shrimp at the end. If they’re vegetarian, tofu or roasted/toasted peanuts. Different veggies can be switched out, greens, spinach, cauliflower, scallions, chunks of tomato or cooked squash….

Leave a Reply