This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.

Sylvia Fountaine
Source:, September 2018


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric.

  • Stir in potatoes, bell pepper and chickpeas. Close and lock the lid. Cook on high pressure for 5 minutes. Release the pressure manually. Remove lid and return the multicooker to sauté mode.

  • Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.


To make ahead: Refrigerate curry for up to 2 days. Reheat before serving.

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

324 calories; protein 7.7g 15% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 3.3g 13% DV; sugars 4.6g; fat 21g 32% DV; saturated fat 15.5g 77% DV; vitamin a iu 1021.3IU 20% DV; vitamin c 52.7mg 88% DV; folate 96.8mcg 24% DV; calcium 70.6mg 7% DV; iron 4.6mg 26% DV; magnesium 83.6mg 30% DV; potassium 643.7mg 18% DV; sodium 403.8mg 16% DV; thiamin 0.2mg 18% DV; added sugar 1g.