• 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.