Peel and dice potatoes into 1/2-inch cubes. Slice carrots into 1/4-inch rounds. Dice bell pepper, trim and cut green beans into 1-inch pieces. Finely chop the onion, mince the garlic and grate the ginger. Measure out the frozen peas and set everything aside for easy use.

Tempering & Aromatics

Heat a large wide saucepan or medium pot over medium heat. Add the vegetable or coconut oil. When oil is shimmering, add mustard seeds and cumin seeds. Fry for about 30–45 seconds until mustard seeds begin to pop.

Add the chopped onion to the pot and sauté for 4–6 minutes until softened and translucent, stirring occasionally to avoid browning.

Stir in the minced garlic and grated ginger and cook for 30–60 seconds until fragrant. Add turmeric, ground coriander and mild curry powder; toast for 20–30 seconds to bloom the spices.

Cook Vegetables

Add diced potatoes and carrots to the pot. Stir to coat with the spiced oil and cook for 3–4 minutes to start softening the vegetables.

Add the bell pepper and green beans, stir to combine and cook another 2 minutes.

Pour in the vegetable stock and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pot. Reduce heat to medium-low, cover partially, and simmer for 12–15 minutes until potatoes and carrots are nearly tender. Stir occasionally.

Finish with Coconut & Seasoning

Stir in the coconut milk and frozen peas. If the stew looks too thick, add up to 100 ml water to reach desired consistency. Gently bring back to a simmer and cook uncovered for 5–7 minutes, allowing flavors to meld and peas to cook through.

Taste and adjust seasoning: add salt, black pepper and chili flakes if using. Squeeze in the juice of one lime and stir. Simmer another 1 minute to combine.

Garnish & Serve

Turn off the heat and stir through chopped cilantro. Sprinkle toasted coconut flakes on top if desired.

Warm the pitta breads in a dry skillet or oven for 2–3 minutes until pliable. Serve the coconut-flavoured vegetable stew in bowls alongside or spooned into pitta pockets. Offer extra lime wedges and cilantro.