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Potato Pea Curry (Aloo Matar) Recipe

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 vegetables, herbs, and spices.

Great to serve over rice or with a side of homemade garlic naan bread.

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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
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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 tasty 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 quick meal can be on your table in no time.  Even faster than ordering takeout!

What’s In This Potato Pea Curry (Aloo Matar) Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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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

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 better 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 quick recipes are fantastic meatless and dairy free meals for your table.

How Do I Make This Aloo Matar Vegan?

Stove Top Directions

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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)

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Share This 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!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!

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Potato Pea Curry (Vegan)

Kelly Jensen
This vegan potato pea curry aloo matar can be made in the Instant Pot or stove top (directions for both below)! A rich potato and pea curry in creamy tomato sauce.  A fantastic simple vegetarian instant pot meal.
5 from 5 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Indian
Servings 8 servings
Calories 184 kcal

Ingredients
  

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!

I love shopping for healthy groceries and pantry staples through Thrive Market – they sell healthy organic pantry staples, all natural products, and fantastic food finds (even wine!) at a discounted price. We get Thrive Market boxes every month and love picking out our favorite staples for delivery. 
Join Thrive Market & get 30% off your purchase & a $60 in free groceries!

Nutrition

Calories: 184kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 3gSodium: 183mgPotassium: 868mgFiber: 5gSugar: 5gVitamin A: 428IUVitamin C: 31mgCalcium: 40mgIron: 2mg
Keyword Aloo Matar Instant Pot, Aloo Matar Vegan, Instant Pot Aloo Matar Recipe, Pea and Potato Curry Recipe, potato and pea curry, potato pea curry, Potato Pea Curry Recipe, Potato Pea Indian Curry, Stove Top Aloo Matar, Vegan Aloo Matar Recipe
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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Freezer Ingredients, Gluten Free, Indian, Instant Pot Recipes, Low Sodium, Meal Prep, Pantry Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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