Making a flavorful, authentic Indian curry doesn’t need to be time-consuming. With the Instant Pot, you can prepare delicious curries that are rich in spices and nutrients without spending hours in the kitchen.
From creamy vegetable kormas to hearty, protein-packed chickpea dishes, these recipes will help you create a variety of vegan Indian curries for any day of the week.
Here, we’ve curated a list of vegan Indian curries that are perfect for the Instant Pot. Each recipe offers unique flavors, textures, and aromas that capture the essence of Indian cuisine.
Get ready to fill your home with enticing smells as you explore these plant-based curries that are easy, quick, and incredibly satisfying!
1. Instant Pot Vegan Butter Tofu Masala
A vegan twist on the classic butter masala, this creamy tofu curry replaces paneer with tofu and uses coconut milk instead of cream.
The rich onion-tomato base is infused with green chilies, ginger, and turmeric, delivering a smooth and slightly spicy sauce that pairs perfectly with rice or naan.
Key Ingredients: Tofu, tomatoes, onions, coconut milk, ginger-garlic paste, garam masala.
Method: Sauté onions, ginger-garlic, and spices in the Instant Pot, then add tomatoes and tofu. Pressure cook briefly, stir in coconut milk for creaminess, and serve.
2. Instant Pot Matar Tofu (Tofu and Pea Curry)
This vegan take on matar paneer swaps tofu for paneer, creating a protein-rich dish with tender green peas in a spiced tomato base. The Instant Pot makes it fast and easy, perfect for weeknights when you need a hearty, flavorful meal.
Key Ingredients: Tofu, green peas, tomatoes, garam masala, cumin seeds.
Method: Sauté spices and aromatics, add tofu and peas, and pressure cook for a simple yet comforting curry that’s perfect with rice or roti.
3. Instant Pot Vegetable Korma
This creamy, mildly spiced korma combines vegetables with a coconut milk base for a dish that’s both rich and wholesome.
The Instant Pot’s pressure cooking creates tender veggies infused with classic Indian spices like garam masala and coriander.
Key Ingredients: Mixed vegetables (cauliflower, carrots, green beans), coconut milk, garam masala, and ginger-garlic paste.
Method: Sauté the spices, add vegetables, coconut milk, and water, then pressure cook for a creamy, satisfying curry perfect with rice or flatbreads.
4. One-Pot Mumbai Pav Bhaji
Pav Bhaji is a beloved street food from Mumbai, consisting of spiced mashed vegetables served with bread rolls.
This vegan version combines potatoes, tomatoes, green peas, and other veggies for a one-pot meal that’s perfect for any time of day.
Key Ingredients: Potatoes, tomatoes, green peas, pav bhaji masala, green bell pepper.
Method: Sauté veggies with spices, mash them and simmer briefly for a thick, flavorful bhaji. Serve with toasted rolls or bread for a complete meal.
5. Instant Pot Chana Masala
This chickpea-based curry is rich in protein and fiber, with aromatic spices that make it a comforting classic.
The Instant Pot tenderizes the chickpeas quickly, bringing out the bold flavors of cumin, coriander, and garam masala.
Key Ingredients: Chickpeas, onions, tomatoes, ginger-garlic paste, garam masala.
Method: Sauté spices and aromatics, add chickpeas, and pressure cook for a hearty, deeply flavorful dish that pairs well with rice or bread.
6. Instant Pot Aloo Matar (Potato and Pea Curry)
A North Indian classic, this vegan potato and pea curry has a tangy tomato gravy and gentle spices like cumin and coriander.
The Instant Pot helps cook the potatoes until perfectly tender, creating a simple yet satisfying dish.
Key Ingredients: Potatoes, green peas, tomatoes, cumin seeds, coriander powder.
Method: Sauté spices, add potatoes and peas, and pressure cook until tender. Serve with rice or bread for a warm, filling meal.
7. Saag Aloo (Spinach and Potato Curry)
Saag Aloo combines spinach and potatoes with earthy spices for a nutrient-rich, vegan curry. The Instant Pot method simplifies this dish, which is both comforting and packed with essential nutrients like iron and fiber.
Key Ingredients: Spinach, potatoes, cumin, turmeric, green chili.
Method: Sauté spices with potatoes, add spinach, and cook until tender. Serve with rice or roti for a wholesome, nutritious meal.
8. Palak Tofu (Spinach and Tofu Curry)
A vegan spin on palak paneer, this dish uses tofu in a creamy spinach sauce spiced with turmeric and garam masala. It’s a flavorful, protein-rich curry that’s easy to prepare in the Instant Pot.
Key Ingredients: Spinach, tofu, garlic, ginger, coconut milk, garam masala.
Method: Sauté garlic and ginger, add spinach and tofu and simmer until creamy. Serve with rice or naan for a nourishing, plant-based meal.
9. Instant Pot Chana Saag (Chickpea and Spinach Curry)
This chickpea and spinach curry is a protein-packed vegan dish with a mildly spiced tomato base. The Instant Pot brings out the flavors quickly, making it a perfect choice for weeknight dinners.
Key Ingredients: Chickpeas, spinach, onions, tomatoes, garam masala.
Method: Sauté aromatics, add chickpeas and spinach, and pressure cook for a hearty, nourishing meal that pairs well with rice or roti.
10. Instant Pot Cauliflower Coconut Curry
This creamy cauliflower curry has a coconut milk base, making it both vegan and low-carb. It’s mildly spiced, making it a comforting dish that’s perfect on its own or with rice.
Key Ingredients: Cauliflower, coconut milk, cumin seeds, coriander powder, turmeric.
Method: Sauté spices, add cauliflower and coconut milk, and pressure cook for a rich, flavorful dish that’s great for any meal.
11. Kala Chana (Black Chickpea Curry)
Kala Chana is a hearty black chickpea curry packed with protein and flavor. This vegan dish is mildly spiced and makes a great addition to any Indian meal spread.
Key Ingredients: Black chickpeas, onions, tomatoes, cumin seeds, turmeric.
Method: Sauté spices and aromatics, add black chickpeas, and pressure cook until tender. Serve with rice or chapati.
12. Chickpea Coconut Curry
This creamy chickpea curry uses coconut milk and cashews to create a thick, satisfying dish. It’s mild yet flavorful and perfect for anyone craving a vegan comfort food option.
Key Ingredients: Chickpeas, coconut milk, cashews, tomatoes, garam masala.
Method: Sauté spices, add chickpeas and coconut milk, and pressure cook for a creamy, hearty curry. Serve with rice or naan.
13. Instant Pot Rajma Masala (Kidney Bean Curry)
Rajma Masala is a warming kidney bean curry in a spiced tomato-based sauce. The Instant Pot method simplifies this classic recipe, making it an easy choice for a midweek meal.
Key Ingredients: Kidney beans, onions, tomatoes, cumin seeds, garam masala.
Method: Sauté spices, add kidney beans and tomatoes, then pressure cook. Serve hot with rice or bread for a cozy, filling meal.
Final Thoughts
These vegan Instant Pot Indian curries make it easy to enjoy the bold, comforting flavors of Indian cuisine with minimal prep and cooking time.
Each recipe brings something unique, from creamy coconut-based sauces to tomato-forward curries, so you can explore a range of textures and tastes.
Try one of these recipes to enjoy a wholesome, plant-based meal that’s full of authentic spices and aromas.
