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!
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. This is a colorful recipe that’s perfect for a main course, but you could use Idaho® small red, gold, or fingerling potatoes and make little one-bite appetizers.
Author: Kathy Hester
Serves: 8 servings
Ingredients
- 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
Vegetable Curry Ingredients:
- 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
Simple Cucumber Cilantro Raita Ingredients:
- ¼ cup unsweetened plain soy yogurt (or plain vegan yogurt of your choice)
- 2 tablespoons grated cucumber
- 2 tablespoons minced cilantro
- Salt, to taste
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.
- 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 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.
Make the raita:
- 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.
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. This is a colorful recipe that’s perfect for a main course, but you could use Idaho® small red, gold, or fingerling potatoes and make little one-bite appetizers.
Ingredients
- 4 medium Idaho® russet potatoes, cut in half lengthwise
- 2 teaspoons to 1 tablespoon olive oil
- 1/4 to 1/2 teaspoon garam masala, or other Indian curry powder
- 1/4 teaspoon salt
Vegetable Curry Ingredients
- 1 tablespoon olive oil or other mild oil
- 1 1/2 teaspoons garam masala (or other Indian curry blend)
- 1/2 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground mustard powder
- 1/4 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)
- 1/2 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
Simple Cucumber Cilantro Raita Ingredients
- 1/4 cup unsweetened plain soy yogurt (or plain vegan yogurt of your choice)
- 2 tablespoons grated cucumber
- 2 tablespoons minced cilantro
- Salt, to taste
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.
- 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 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.
Make the raita:
- 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.
Donna says
Yes I have an Instant Pot and it’s all your fault! THANK YOU!!! Looking forward to your new book.
Susan says
I’m missing the part where you use the Instant Pot.
Kathy Hester says
Whoops! I put the non-IP version up. I’ll fix that now!
Kathy Hester says
And thanks for letting me know. My brain is stretched more thin than ever!
Christine says
Is there a reason you don’t cook potatoes in the IP? Maybe the shell wouldn’t hold up?
Kathy Hester says
I wanted to make sure there was a crispy skin on the potatoes. However, you could cook them whole, on a rack over 1 1/2 cups water in your IP for 15 minutes on high pressure and release the pressure manually by opening the valve. Then cut in half and finish in the oven for about 10 to 20 minutes.
Rebecca @ Strength and Sunshine says
This sounds fantastic Kathy! Check out all those wonderful flavors!!!
Kelly @ TastingPage says
Can I just say I want to pull a chair right up to your table. Everything looks so beautiful and love all the ingredients. Winner!
Jenn says
OH, yes, I’m always looking for more recipes for my Instant Pot! This looks so good!
Linda @ Veganosity says
Congrats on being almost finished with your book. I can’t wait to see it! This is an awesome recipe. So healthy, and so many flavors. I’m a HUGE potato fan. I just wrote a recipe talking about how potatoes get such an undeserved bad rap. I love that you have so many potato recipes. 🙂
Anjali @ Vegetarian Gastronomy says
I LOVE chat! What a wonderful twist and idea! I love that they are served inside the potato too! Thanks for the recipe!
Vanessa @ VeganFamilyRecipes says
What a wonderful idea, Kathy! The pictures are absolutely gorgeous! I can’t wait to give it a try 😉
Hedi says
I bet your book will be a major success Kathy! Just like this amazing looking recipe!
Kathy Hester says
Thank you so much for your support!! <3
Lucie says
I love all those flavors! And the raita sounds amazing too <3
Uma ( Simple Sumptuous Cooking) says
This looks fabulous ! Potato chaat makes me hungry now!
dixya @food, pleasure, and health says
i love chaat in general and im absolutely loving this idea with all the spring veggies!
Gin says
This sounds delicious Kathy, and your pics are stunning!
Sophia | Veggies Don't Bite says
Those are beautiful!! The pics make them look so amazing, great shots! I love pretty much anything in a potato!
Healing Tomato says
I really like these one pot vegan meals. Making it curried is even better. What a delicious combination of ingredients and spices. Your presentation is out of this world!
Stephanie says
It looks amazing. My kids like potato chips and chaat. I’d love to try this at home.
Cindy Weston says
Could you put up the non instant pot recipe again? I don’t have an instant pot. I made this recipe before without it.
Thanks!
Kathy Hester says
Just cook the veggies on the stove instead of the Instant Pot. You may need to add a little more liquid, but that’s it.