Take those spring veggies in your CSA box and turn them into something spectacular! For this Instant Pot Vegan Curried Spring Vegetable Potato Chaat, we cook the veggie curry in the Instant Pot while the potatoes cook in the oven.
This is another post in my series of recipes sponsored by the Idaho Potato Commission. You can never have too many recipes for potatoes and this is one that will really impress your guests.
You could also partially cook the potatoes in your Instant Pot and finish them in the oven to crisp up the skins. I even made my soy yogurt in my Instant Pot, and the recipe will be in my new cookbook!
Serves: 8 servings
- 4 medium Idaho® russet potatoes, cut in half lengthwise
- 2 teaspoons to 1 tablespoon olive oil
- ¼ to ½ teaspoon garam masala, or other Indian curry powder
- ¼ teaspoon salt
- 1 tablespoon olive oil or other mild oil
- 1½ teaspoons garam masala (or other Indian curry blend)
- ½ teaspoon cumin seeds (or ¼ teaspoon ground cumin)
- ½ teaspoon ground turmeric
- ¼ teaspoon ground mustard powder
- ¼ teaspoon ground cinnamon
- 1 tablespoon grated ginger
- 1 teaspoon minced garlic
- 1 cup chopped red bell pepper
- 1 cup sliced carrots (cut into half moons if very wide)
- ½ cup water, use more as needed
- 1 cup diced zucchini
- Reserved potato that you scooped out of the cooked potatoes, chopped
- 2 cups chopped rainbow chard (or other green like kale, spinach or collards)
- Salt, to taste
- ¼ cup unsweetened plain soy yogurt (or plain vegan yogurt of your choice)
- 2 tablespoons grated cucumber
- 2 tablespoons minced cilantro
- Salt, to taste
- Chopped cashews
- Chopped cilantro
- Chopped Scallions
- 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.
- 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.
- Heat the oil in 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 1 minute.
- Stir in the ginger, garlic, and red bell pepper and saute another minute.
- 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.
- Stir the yogurt, cucumber, and cilantro together and salt 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.
As the weather gets warmer, you’ll find even more reasons to pull out your Instant Pot or slow cooker. Both keep your kitchen cool and put dinner on the table without as much hands on time.