- 2 tablespoons coconut oil
- 3 cardamom pods
- 3 whole cloves
- 1-inch cinnamon stick
- 1 onion, sliced
- 1 serrano pepper, slit but still intact
- 1 teaspoon minced ginger
- 15–20 curry leaves
- 1 pound russet potatoes, peeled and chopped (approx 3 cups)
- 2 cup cauliflower florets
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1 ¼ teaspoon salt, to taste
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon homemade Kerala garam masala (different from garam masala)
- 1 can + 1 cup full-fat canned coconut milk, divided
Instant Pot Directions
- Press saute, add coconut oil and once it melts, add cardamom, cloves, cinnamon. Once fragrant, add onion, serrano, curry leaves, ginger and saute for 3-4 minutes, or until the onions soften (no need to brown) and become fragrant.
- Add the veggies, salt, pepper, homemade Kerala garam masala and 1 can of coconut milk.
- Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Quick release.
- Press sauté and pour in the remaining cup of coconut milk. Adjust salt and pepper to taste.
- Melt coconut oil in a dutch oven or heavy-bottomed pot over medium heat.
- Add the whole spices and after a minute, add the onion, serrano, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.
- Add the veggies, salt, pepper, homemade Kerala garam masala, 1 can of coconut milk and ½ cup of water (making this on the stovetop requires adding some water) to the pot and bring the curry to a low boil, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender.
- Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.
Feel free to garnish this stew with ghee-coated cashews for a fancier stew or if you’re making this on a special occasion.
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