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. Source:, September 2018

Sylvia Fountaine


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; 21 g total fat; 15.5 g saturated fat; 404 mg sodium. 644 mg potassium; 29.6 g carbohydrates; 3.3 g fiber; 5 g sugar; 7.7 g protein; 1021 IU vitamin a iu; 53 mg vitamin c; 97 mcg folate; 71 mg calcium; 5 mg iron; 84 mg magnesium; 1 g added sugar;