Potato Curry


Medium Diced Onion

3 Cloves Garlic Minced

2 Cups Plant Milk (Coconut, Almond, Soy or Cashew work great)

1 Cup Vegetable Stock

3 Cups  of Diced Tomatoes

2 TBSP each: Garam Masala & Curry Powder

1 TSP each: Cumin, Salt, Ginger & Black Pepper

4 Cups Diced Potatoes

1 Cup Diced or Baby Carrots


Stove Top Directions

Heat a pan to high heat. Saute Onion & Garlic. Once soft & browned, add Milk, Tomatoes, all spices and Potatoes. Reduce heat to medium and cook for 30 minutes.

InstaPot Directions

Select Saute option. Add Onion, Garlic and a few tablespoons of the vegetable stock. Once onion is soft and a bit browned, add Milk, Tomatoes, all spices and Potatoes. Set Instapot to Soup for 20 minutes. Make sure the pressure valve is closed. Use a quick release once finished.

Makes 4 Servings. Serve over Brown Rice and Top with Fresh Cilantro



Traditionally, Curry has a high fat coconut base. On a WFPB diet Calories from Fat are below 15% and ideally around 10%. This is why I don’t recommend using a full fat coconut cream as the base. A low fat coconut milk would be a good option for the plant milk in this recipe to get the subtle coconut flavor. If you absolutely need the rich coconut flavor I would suggest using 3 TBSP of Coconut Butter. Note- this is not Coconut Oil. It is whole dried coconut which is pureed. You could make it yourself – but it is extremely time consuming! You can buy some in the natural section of your local grocer. The one I use is Nutiva Organic Coconut Manna. This a decadent ingredient in terms of the fat content. Adding 3 TBSP of this to this recipe adds 27 grams of fat (24 of which are saturated fat – the worst kind)





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