Simple & easy South-Indian style Vegetable Coconut Stew made in the Instant Pot! This dish is vegan, gluten-free and gets done in less than 30 minutes!
2mediumpotatoescubed, 200 grams, cut into 1-inch pieces
2mediumcarrotsdiced
1/4cupgreen peasI used frozen
3/4teaspoonsaltor to taste
3/4teaspoonsugar
1/8teaspoonblack pepper
1.25cups water10 oz
1cupcoconut milkcanned, 8 oz, I recommend Chaokoh brand
cilantroto garnish
Instructions
Press saute button on the Instant Pot. Once it displays hot, add the oil and then add the mustard seeds.Let the mustard seeds pop.
Then add the green chili, ginger, curry leaves, dried red chili and onion.Saute for 2 minutes until the onions are soft.
Then add the potato, carrot, peas, salt, sugar and black pepper.
Add the water and deglaze the pot. There shouldn't be any browned bits stuck at the bottom of the pan.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position.
Quick release the pressure by manually moving the pressure valve from sealing to venting position. Open the pot by removing the lid.
Press the saute button and add the coconut milk and let the stew simmer for 2 minutes.
Garnish with cilantro and serve vegetable coconut stew with appam, dosa or rice!
Stove-top instructions
To make this on stove-top, follow the same steps. Start by adding oil to a pan/pot. Add the mustard seeds, green chili, curry leaves, ginger, dried red chili and onion. Saute for 2 to 3 minutes until onions are soft. Then add veggies and water. After adding veggies and water, cover the pot and cook on medium heat for around 10-15 minutes until veggies are cooked. Then stir in the coconut milk and simmer few more minutes. Garnish with cilantro and serve.
Notes
You can also add green beans to this recipe. It goes well.