Instant Pot Vegan Curried Spring Vegetable Potato Chaat

healthyslowcooking.com

Susan Hillaker

subheading: 1.5x:

4 medium Idaho® russet potatoes cut in half lengthwise

2 teaspoons to 1 tablespoon olive oil

½ teaspoon garam masala or other Indian curry powder

¼ teaspoon salt , or salt substitute

subheading: Vegetable Curry Ingredients:

1 ½ 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, or salt substitute

subheading: 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, or salt substitute

subheading: Other Toppings:

Chopped cashews

Chopped cilantro

Chopped Scallions

Directions at healthyslowcooking.com

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