You will need cabbage, frozen peas, potatoes, spices, onion, tomatoes, and canned coconut milk.
Add 1 tablespoon oil (coconut or olive oil) and the oil heats up, add cumin seeds, chopped garlic, ginger, and chopped onions.
Add the tomatoes and cook for a few minutes until they start to soften.
Add the frozen green peas, and cubed potatoes, and cook for 5 minutes. Cover it with a lid this will help the vegetables to cook evenly. Add all the spice powders and salt and mix well.
Add the chopped cabbage and cook for five to seven minutes until the cabbage is cooked through.
Add top layered coconut milk and ½ cup of water. stir well.
Garnish with cilantro and serve over steamed rice or chapati bread. Enjoy!
I'm Uma and the cook, writer, and photographer behind the blog Simple Sumptuous Cooking. Subscribe and get my free e-book Instant pot vegan recipes.