Vegan South Indian Instant Pot Vegetable Coconut Curry | VegNews

Ingredients

• For the coconut sauce: 
• ½ cup unsweetened shredded coconut, preferably fresh
• 1 serrano chile, finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground turmeric 
• ¼ teaspoon cumin seeds
• ½ cup water
• For the vegetables:
•  
• 1 teaspoon safflower or sunflower oil
• ½ teaspoon black mustard seeds
• 1 serrano chili, finely chopped 
• 10 to 12 curry leaves
• 3 cups assorted chopped firm vegetables (such as potatoes, pumpkin, carrots, green beans)
• ¼ cup water
• Freshly squeezed lime juice, for garnish