Kerala Style Vegetable Stew
A vegetable stew with fresh vegetables and coconut milk is a popular creamy Kerala style curry.
Ingredients
- 1 carrot chopped
- 10 beans chopped
- 2 potato cubed
- 6 tbsp peas / matar
- 20 florets cauliflower / gobi Optional
- 1 onion sliced
- 3 green chilli slit
- 4 pods cardamom / elachi
- 2 tbsp coconut oil
- 4 cloves / lavang
- 1 inch cinnamon / dalchini
- 1/4 teaspoon Garam masala powder
- 2 cups Thin Coconut milk
- 3/4 cup Thick coconut milk
- 1 tablespoon ginger crushed
- 1/2 tablespoon garlic crushed
- 2 tsp salt
- few curry leaves
Instructions
- Wash and cut all vegetables
Boil Potatoes and chop them into cubes.
- Boil the potatoes and then cut in to cubes. Potatoes takes longer than other vegetables to cook and also this helps to thicken the stew.
To Make Vegetable Stew
- In a large Kadai heat 1 tbsp coconut oil and saute cloves, cinnamon and cardamom.
- Add crushed ginger and garlic, and saute this until the raw smell goes away.
- Now add thinly sliced onion, green chilies, and curry leaves, and saute until the onion is translucent, do not brown the onions.
- Add all vegetables except cooked potatoes. Saute this for 2-3 minutes in the oil.
- Add 2 cup Thin coconut milk (second extract), salt. Mix all together
- Cover and boil for 5-6 minutes or till vegetables are half cooked.
- Now add cooked potatoes, cover and cook for another 5 minutes or until all vegetable are cooked very well.
- Add 1/4 tsp garam masala powder (optional). Mix all together and cook for another 1 minute. Check salt and spices. Adjust to your taste.
- Reduce heat to low and add thick coconut milk (first extract). Mix all together and turn off heat before it starts to boil.
- Add 1 tbsp coconut oil and 1 sprig of fresh curry leaves. Vegetable stew is ready.
- serve kerala style vegetable stew with idiyappam or appam.