South Indian Instant Pot Vegetable Coconut Curry | VegNews

Name: 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

staging.healthyvegan.com

A flavorful sauce made from a blend of fresh coconut, green chili, and cumin seeds makes this curry irresistible.

View full recipe on staging.healthyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.healthyvegan.com.

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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