Put the multicooker in sauté mode high, add the coconut oil, and sauté the onions for 2-3 minutes or until they are soft and translucent. Add the garlic and cook for 1-2 minutes more, stirring constantly.
Add the curry powder and cook for an additional 1-2 minutes. Add the potatoes, vegetable stock, coconut milk, salt, and pepper.
Turn off sauté mode and put manual high for 7 minutes, allow for a natural release for 5 minutes then manually release the pressure. Stir the potatoes, some of their starch will thicken the sauce.
To make the yogurt sauce, combine the ingredients for the sauce in a bowl and stir to combine. Serve the sauce with the curried potatoes.
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.