As always, the more boring the photo, more the fabulous the flavor is.
Source: My Heart Beets | Serves: 4 | Time: 25 min
Changes: used regular mustard seeds; skipped curry leaves and added lime juice at the end to make up for it
Ingredients
1 tbsp coconut oil
1 tsp mustard seeds
1 onion roughly chopped
1 green chili roughly chopped
2 large garlic cloves roughly chopped
1- inch knob ginger roughly chopped
1 medium to large #broccoli with stem, roughly chopped
4 cups veggie broth (homemade to reduce sodium)
1 ½ tsp salt to taste
1 tsp coriander powder
½ tsp turmeric powder
¼ tsp black pepper
¼ tsp cayenne optional
1 tbsp lime juice
1 13.5 oz can full-fat unsweetened coconut milk
Instructions
Press sauté on your Instant Pot, add coconut oil and when it melts add mustard seeds. Once the seeds begin to splutter, add the onions, green chili, and stir-fry for 7-8 minutes or until the onions begin to brown. Add garlic and ginger and stir-fry for 2 minutes, then add the remaining ingredients except for the lime juice and coconut milk to the pot. Hit cancel.
Secure the lid, close pressure valve and cook for 1 minute (the pressure cooker will take several minutes to reach pressure before it begins to count down). Naturally release pressure. Hit cancel.
Use an immersion blender to blend the soup in the pot (or if using a blender, blend and pour the soup back into the pot).
Press sauté, add the coconut milk and lime juice and cook for 3-4 minutes, or until heated through.
Dole out into bowls and enjoy!