Instant Pot Vegan Curried Spring Vegetable Potato Chaat
The spring vegetable mix includes the delicious inside of the potato mixed with carrots, zucchini, and my spring favorite, rainbow chard. If you aren’t a huge curry fan still give this a try. It’s lightly spiced and is a great gateway into trying more Indian goodies.
Prep Time30 minutesmins
Servings: 8servings
Calories: 110kcal
Author: Kathy Hester
Ingredients
4medium Idaho® russet potatoescut in half lengthwise
2teaspoonsto 1 tablespoon olive oil
1/2teaspoongaram masalaor other Indian curry powder
1/4teaspoonsalt, or salt substitute
Vegetable Curry Ingredients:
1 1/2teaspoonsgaram masalaor other Indian curry blend
1cupsliced carrotscut into half moons if very wide
1/2cupwateruse more as needed
1cupdiced zucchini
Reserved potato that you scooped out of the cooked potatoeschopped
2cupschopped rainbow chardor other green like kale, spinach or collards
Saltto taste, or salt substitute
Simple Cucumber Cilantro Raita Ingredients:
1/4cupunsweetened plain soy yogurtor plain vegan yogurt of your choice
2tablespoonsgrated cucumber
2tablespoonsminced cilantro
Saltto taste, or salt substitute
Other Toppings:
Chopped cashews
Chopped cilantro
Chopped Scallions
Instructions
Make the potatoes:
Preheat the oven to 425 degrees and prepare 2 baking sheets by covering with parchment paper.
Rub both sides of the potato halves with olive oil, place cut side down on the baking sheet. Then sprinkle the skin side with garam masala and salt or salt substiture .
Place in oven for 30 to 45 minutes, or until you can easily pierce the cut side with a fork.
Once the potatoes are cool enough to touch, gently scoop out the middle. I like to score the cut side with a knife first and leave a “bowl lip” of potato and a layer of white potato on the inside so it’s a sturdy bowl.
Make the spring vegetable curry in your Instant Pot:
Heat your Instant Pot on the saute setting. Once hot add the garam masala, cumin seeds, turmeric, mustard powder, and cinnamon. Saute until the spices become fragrant, about 20 - 30 seconds.
Stir in the ginger, garlic, and red bell pepper and saute another minute. Add water as needed to keep from sticking.
Add in carrots and water. Put the lid on and close the pressure value. Cook on high pressure for 5 minutes.
Carefully release the pressure manually by moving the value to vent. Remove the lid and add the zucchini and potato. Change the setting back to saute. If it starts to stick to the pan, add another ½ cup water.
Once the zucchini are tender stir in the chopped rainbow chard and cook another minute.
Salt to taste, before adding to the potato skins.
Make the raita:
Stir the yogurt, cucumber, and cilantro together and salt or salt substiture to taste.
How to serve:
Fill the potato skin “bowls” with the curry mixture. Have bowls of the topping and raita to pass at the table so everyone can make theirs just the way they like it.
You could also multiply the recipe to serve a crowd and serve it buffet style. I’d recommend keeping the curry in a slow cooker on warm, but be aware that you made need to add a little more water as the day goes on.