This potato pea curry recipe (aloo matar) is a rich vegan dish in a creamy tomato and coconut curry sauce. A fantastic simple vegetarian meal made with healthy good-for-you ingredients and spices.
Great to serve over rice or with a side of homemade garlic naan bread.
We do curry night about once a week, and this Aloo Matar really hit the curry spot! Its a rich and flavorful blend of potatoes, peas, and warm spices in a rich coconut milk broth.
Vegan and gluten free, this is one hearty meal that we keep going back to. It’s ready in about 30 minutes, so it makes the perfect easy weeknight meal!
This Vegan Aloo Matar Potato Pea Curry Recipe Is
- Bright
- Fresh
- Spicy (but not too spicy)
- Satisfying
- Loaded with Flavor
- Made in the Instant Pot, Pressure Cooker, or Stove Top
- Vegan, Gluten Free, and ready in 30 minutes
Easy Weeknight Potato Pea Curry Recipes
This Instant Pot Aloo Matar is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Potato Pea Curry (Aloo Matar) Recipe?
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- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Cumin Seeds: give this dish a wonderful depth of flavor, these cumin seeds are a fantastic addition to your spice pantry
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric, the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Potatoes
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Peas: Frozen, Fresh, or Canned
- Cilantro
- Salt & Pepper
Instant Pot Aloo Matar for the Easiest Meal Prep Ever!
You can make this recipe on the Stove Top or in the Instant Pot. For all my pressure cooker recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
Make Potato Pea Curry Vegan for a Healthy Version
This vegan potato pea curry is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
How Do I Make This Aloo Matar Vegan?
Stove Top Directions
- To a large pot, heat the olive oil until melted. Add the onion and garlic, and sauté for 4-5 minutes over low heat until the vegetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
- Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes. Taste, and adjust seasoning as needed. Serve over basmati rice, with a side of naan bread. Enjoy!
Instant Pot Directions
- Set the Instant Pot to Saute mode , and add the olive oil until melted. Add the onion and garlic, and sauté for 4-5 minutes until the vegetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the Add the tomatoes, potatoes, and water/vegetable stock and stir well to combine. Set the Instant Pot to Pressure Cook or Manual Mode for 6 minutes.
- Once the cooking time has finished, quick release the pressure. Take care to avoid the steam valve when the pressure is releasing. Once float valve has gone down, open the lid and add the coconut milk, peas, cilantro, salt, and pepper. Set to Sauté mode, and cook for an additional 7-8 minutes until the aloo matar is warm and bubbling. Serve over basmati rice, with a side of naan bread. Enjoy!
More Vegan Indian Recipes You’ll Love
Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
Saag Aloo in the Slow Cooker (Vegan, Gluten Free, One Pot Recipe)
Coconut Curry Lentils (Vegan, Gluten Free, Vegetarian)
Oat Milk Chai Latte Recipe (Vegan, Gluten Free)
Pantry Chickpea Tikka Masala Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Vegan Aloo Matar Recipe in the Instant Pot:
As always, if you make this vegan and gluten free potato pea curry recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Potato Pea Curry (Vegan)
Ingredients
- 2 tablespoons coconut oil
- 1 sweet onion
- 6 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 No-Salt-Added Diced Tomatoes
- 6 red potatoes
- 3 cups No-Salt-Added Vegetable Stock
- 1 13.5 ounce can coconut milk, full fat
- 2 cups peas
- 1 cup chopped cilantro plus extra for garnish
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
Instructions
Stove Top Directions
- To a large pot, heat the olive oil until melted. Add the onion and garlic, and saute for 4-5 minutes over low heat until the vegetetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
- Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes. Taste, and adjust seasoning as needed. Serve over basmati rice, with a side of naan bread. Enjoy!
Instant Pot Directions
- Set the Instant Pot to Saute mode , and add the olive oil until melted. Add the onion and garlic, and saute for 4-5 minutes until the vegetetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
- Add the Add the tomatoes, potatoes, and water/vegetable stock and stir well to combine. Set the Instant Pot to Pressure Cook or Manual Mode for 6 mintues.
- Once the cooking time has finished, quick release the pressure. Take care to avoid the steam valve when the pressure is releasing. Once float valve has gone down, open the lid and add the coconut milk, peas, cilantro, salt, and pepper. Set to Saute mode, and cook for an additional 7-8 minutes until the aloo matar is warm and bubbling. Serve over basmati rice, with a side of naan bread. Enjoy!
Notes
Save Money on Groceries & Pantry Staples!
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Very tasty
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I like recipes that I’ve never tried before and this was fun to make