Vegan Instant Pot Potato Curry

A creamy, spiced potato curry that’s quick to make, packed with plant-based goodness, and perfect for weeknight dinners.

Ingredients:
4 medium potatoes, peeled and cubed
1 cup onion, chopped
1 cup diced tomatoes (fresh or canned)
1 cup bell peppers, chopped (use mixed colors)
1 cup carrots, chopped
1 cup chickpeas, canned, drained, and rinsed
1 cup coconut milk (full-fat or light)
1 cup vegetable broth (more if needed)
3 garlic cloves, minced
1 tbsp ginger paste
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder (adjust for spice)
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish
Instructions: