Vegetable Stew
Vegetable Stew is a Kerala Style veg curry where veggies are cooked in coconut milk and very mild spices. It goes great with appam and rice. Here is how to make it.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp Coconut Oil
- 2 Green Cardamom
- 2-3 Clove
- 1 inch Cinnamon
- 3-4 Black Peppercorn
- 1 Bay Leaf
- 2 cups Onion (thinly sliced)
- 1 tsp Ginger (finely chopped)
- 1 tsp Garlic (finely chopped)
- 2 Green Chilli (Slit into half)
- 10-12 Curry Leaves
- 1 cup Thin Coconut Milk
- Salt (to taste)
- 1/4 cup Potato (peeled and cubed)
- 1/4 cup Carrot (peeled and cubed)
- 1/4 cup Beans (chopped)
- 1/4 cup Peas
- 1 cup Cauliflower (cut into florets)
- 2 tbsp Cashew Nut Paste
- 1 cup Thick Coconut Milk
- 1 tbsp Coconut Oil
- 4-5 Pearl Onions (sliced)
- 10-12 Curry Leaves
Instructions
- 1
Heat coconut oil in a pan.
- 2
Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.
- 3
Fry for a few seconds.
- 4
Add onion, ginger and garlic and fry until they turn translucent.
- 5
Add green chilli and curry leaves and fry for a minute.
- 6
Now add the veggies, thin coconut milk and salt.
- 7
Cover and cook for 10-15 minutes.
- 8
Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.
- 9
For tempering, heat coconut oil in a pan.
- 10
Once the oil is hot, add onion and curry leaves and fry until golden brown.
- 11
Pour the tempering over the stew.
- 12
Serve hot with Appam.