Vegetable Coconut Stew
4 standard portions
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Ingredients
- 2 teaspoons oil (10 ml, I used avocado oil)
- 1/2 teaspoon mustard seeds
- 1 green chili (sliced, or more to taste)
- 1 inch ginger (chopped)
- 10-15 curry leaves
- 1 dried red chili (broken)
- 1 small yellow onion (chopped)
- 2 medium potatoes (cubed, 200 grams, cut into 1-inch pieces)
- 2 medium carrots (diced)
- 1/4 cup green peas (I used frozen)
- 3/4 teaspoon salt (or to taste)
- 3/4 teaspoon sugar
- 1/8 teaspoon black pepper
- 1.25 cups water (10 oz)
- 1 cup coconut milk (canned, 8 oz, I recommend Chaokoh brand)
- cilantro (to garnish)
Method
- 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!
- 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.