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vegan vegetable stew
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Vegan Vegetable Stew

Mild soothing curry to mop up any bread
Course Curry, Main Course
Cuisine Indian, traditional Kerala
Prep Time 10 minutes
Cook Time 20 minutes
Instant pot wait time 15 minutes
Total Time 45 minutes
Servings 4
Calories 123kcal

Ingredients

Vegetables

  • 2 Carrots (peeled )
  • 5-6 Green beans
  • 1/2 cup Frozen green peas
  • 2 Potatoes (peeled)
  • 10 Cashew nut

Dry Whole Spices used

  • 4 pods Cardamom
  • 4-5 Cloves
  • 1 inch Cinnamon stick (Indian bark preferred)
  • 6-8 Black pepper corns

Others

  • Ginger (Small piece)
  • 1 Green chilli
  • 1 small size Onion
  • Few Sprigs Curry leaves
  • 1/2 -3/4 cup Coconut milk I have used canned but fresh is best
  • Few tsp Coconut oil
  • Salt to taste

Instructions

  • Peel the carrot and potatoes.
    Thinly slice the onion and ginger
    Cut all veggies into large chunky pieces.

IN INSTANT POT METHOD

  • Switch on SAUTE MODE. Add a few tsps of coconut oil.
    When the oil heats up add the spices one by one - cardamom, cloves, cinnamon, black pepper saute for a minute then cashew nut. When the cashewnut is roasted to light brown color add green chili and chopped ginger.
  • When ginger gives a nice aroma add the sliced onion saute for a minute then add green beans, carrot, potatoes mix everything well. Add salt, 2-3 tsps of coconut milk and 1 1/2 cups of water finally the frozen peas. Mix once again.
  • Switch OFF SAUTE MODE and switch ON - MANUAL MODE (set it for --> 7-10 minutes (depending on how cooked you like ) On sealing mode.
    Open the lid after 15 minutes of natural pressure release.
  • Mash few pieces of potato to add thickness. Switch on SAUTE Mode give it two minutes to simmer.Switch off the instant pot.
  • Immediately and add coconut milk, a sprig or two of curry leaves crushed between your fingers and finally add 1 tsp of coconut oil. Stir well. Cover and keep aside for a few minutes for the flavors to mingle.
  • The Vegan Vegetable Stew is ready to be served. Any kind of flat breads, dinner rolls or plain bread, hard or soft that will simply mop the plate is fine.

IN STOVE TOP METHOD

  • Heat a heavy bottom pan add a few tsps of coconut oil. Reduce heat to medium-low.
    When the oil heats up add the spices one by one - cardamom, cloves, cinnamon, black pepper saute for a minute then cashew nut. When the cashewnut is roasted to light brown color add green chili and chopped ginger.
  • When ginger gives a nice aroma add the sliced onion saute for a minute then add green beans, carrot, potatoes mix everything well. Add salt, 2-3 tsps of coconut milk and 1 1/2 cups of water finally the frozen peas. Mix once again.
  • Cook covered for 15- 20 minutes on medium-low heat until the vegeggies are cooked 95%. Mash few pieces of potato to add thickness. Then give it two minutes to simmer.
  • Immediately and add coconut milk, a sprig or two of curry leaves crushed between your fingers and finally add 1 tsp of coconut oil. Stir well. Cover and keep aside for a few minutes for the flavors to mingle.
  • The Vegan Vegetable Stew is ready to be served. Any kind of flat breads, dinner rolls or plain bread, hard or soft that will simply mop the plate is fine.

Video

Notes

Do not use frozen coconut milk or even refrigerated ones. Straight from the can is best. Of course if you make your own coconut milk nothing to beat that.
If you can't find coconut milk regular whole milk will also do. Just make sure the curry is not too watery.
Do not saute the veggies until they change color. Here we are adding just a little warmth with oil for the colors to shine.
Be aware: Whole spices have a tendency of bursting when it comes in contact with hot oil. Please keep the glass lid handy. I would recommend giving the whole spices a slight crush so no air pockets are formed which initiates bursting.
Leftovers can be refrigerated and use within 1or two days as potato tends to change color.
 

Nutrition

Calories: 123kcal | Carbohydrates: 30g | Protein: 4g | Fat: -1g | Saturated Fat: -2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 655mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5286IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 1mg