How to Make Golden Curried Potato & Pea Stew
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Set Instant Pot to sauté. Add vegetable oil, onion, and garlic; sauté 2-3 minutes until softened.
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Add potatoes, diced tomatoes (with juice), water, curry powder, turmeric, salt, and pepper. Stir well.
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Seal lid and pressure cook on high for 7 minutes.
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Quick release pressure. Stir in frozen peas. The heat will cook them through in 2-3 minutes.
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Mash some potatoes for a creamy texture if desired. Serve hot.
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Pro Tips for Perfect Golden Curried Potato & Pea Stew
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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