Instant Pot Vegan Curried Spring Vegetable Potato Chaat

Instant Pot Vegan Curried Spring Vegetable Potato Chaat in the manner of Russet Potatoes, Olive Oil, Garam Masala, Salt, Olive Oil, Garam Masala, Cumin Seeds, pitch Turmeric, Mustard Powder, ring Cinnamon, Ginger, Minced Garlic, Red distress Pepper, Sliced Carrots, Water, Zucchini, Potato, Rainbow Chard, Salt, P

The ingredient of Instant Pot Vegan Curried Spring Vegetable Potato Chaat

• 4 russet potatoes medium idahou00ae cut in half lengthwise
• 1 tablespoon olive oil
• 1 2 teaspoon garam masala or other indian curry powder
• 1 4 teaspoon salt
• 1 tablespoon olive oil or supplementary further mild oil
• 1 1 2 teaspoons garam masala or bonus indian curry mixture
• 1 2 teaspoon cumin seeds or u00bc teaspoon arena cumin
• 1 2 teaspoon auditorium showground turmeric
• 1 4 teaspoon mustard powder arena
• 1 4 teaspoon arena cinnamon
• 1 tablespoon ginger grated
• 1 teaspoon minced garlic
• 1 cup red terror pepper chopped
• 1 cup sliced carrots cut into half moons if certainly wide
• 1 cup water use more as needed
• 1 cup zucchini diced
• potato reserved that you scooped out of the cooked potatoes chopped
• 2 cups rainbow chard chopped or bonus green in the manner of kale spinach or collards
• salt to taste
• 1 4 cup plain soy yogurt unsweetened or plain vegan yogurt of your choice
• 2 tablespoons cucumber grated
• 2 tablespoons cilantro minced
• salt to taste
• cashews chopped
• chopped cilantro
• scallions chopped

Nutritions of Instant Pot Vegan Curried Spring Vegetable Potato Chaat

calories: nutritioninformation
carbohydrateContent: 160 calories
fatContent: 27 grams
fiberContent: 5 grams
proteinContent: 3 grams
saturatedFatContent: 4 grams
sodiumContent: 1 grams
sugarContent: 310 milligrams
: 4 grams

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