Step 1

Press saute, add coconut oil and once it melts, add cardamom, cloves, cinnamon. Once fragrant, add onion, serrano, curry leaves, ginger and saute for 3-4 minutes, or until the onions soften (no need to brown) and become fragrant.

Step 2

Add the veggies, salt, pepper, homemade Kerala garam masala and 1 can of coconut milk.

Step 3

Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.

Step 4

Quick release.

Step 5

Press sauté and pour in the remaining cup of coconut milk. Adjust salt and pepper to taste.

Step 6

Melt coconut oil in a dutch oven or heavy-bottomed pot over medium heat.

Step 7

Add the whole spices and after a minute, add the onion, serrano, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.

Step 8

Add the veggies, salt, pepper, homemade Kerala garam masala, 1 can of coconut milk and ½ cup of water (making this on the stovetop requires adding some water) to the pot and bring the curry to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender.

Step 9

Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.