The curry leaves on this recipe from the Vegan Richa’s Immediate Pot Cookbook are important for the dish’s signature aromatic taste. You will discover curry leaves in any Indian retailer or on-line, and you may hold them frozen for as much as a 12 months.
What you want:
For the coconut sauce:
½ cup unsweetened shredded coconut, ideally contemporary
1 serrano chile, finely chopped
½ teaspoon salt
¼ teaspoon floor turmeric
¼ teaspoon cumin seeds
½ cup water
For the greens:
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 agency greens (comparable to potatoes, pumpkin, carrots, inexperienced beans)
¼ cup water
Freshly squeezed lime juice, for garnish
What you do:
- For the coconut sauce, in a blender, mix all substances and mix properly.
- For the greens, preheat an on the spot pot by choosing sauté setting. Heat oil in preheated pot for just a few seconds, add mustard seeds and go away for about 30 seconds, or till they start to splutter. Stir in inexperienced chili and curry leaves, then add greens and coconut sauce. Add water and stir properly. Choose cancel setting.
- Lock lid into place, seal, choose stress prepare dinner setting at excessive stress, and set prepare dinner time to 4 minutes.
- As soon as cooking cycle is finished, let stress launch naturally for two minutes, then set vent on the spot pot to launch any remaining stress. Garnish with lime juice and serve heat.
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