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Potato and corn curry in the Instant Pot

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, approx. 5
  • 450 g corn
  • 3 garlic cloves, chopped
  • 1 red bell pepper(s), finely chopped
  • 1 onion(s), chopped
  • 2 tsp paprika powder, smoked
  • 260 ml vegetable stock
  • 400 ml coconut milk
  • possibly salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 23 minutes

vegan, low-fat

Sauté the onions and garlic with the vegetable stock for about 5 minutes using the sauté program. Add the remaining ingredients and mix. Simmer for 8 minutes using the manual program. Blend in short bursts with an immersion blender until slightly creamy. Add more salt to the plate if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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