Kerala Veg Stew

5 from 1 vote

This Kerala Veg Stew is comfort in a bowl. It's a super simple yet delicious recipe that's mildly spiced and the perfect vehicle to dip dosas and appams in. It's usually served as breakfast, but can be eaten for lunch as well as dinner.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Richa

Ingredients

2 teaspoons coconut oil divided
5 whole peppercorns
2 green chillies slit
1 ” ginger julienned or thinly sliced lenghtwise
⅓ cup sliced onions
½ cup cubed potatoes approx ½ inch
¼ cup cubed carrots approx ½ inch
¼ cup cut beans approx ½ inch
¼ cup shelled peas fresh or frozen
½ teaspoon salt
1 ¼ cup thick coconut milk
10 curry leaves
¾ cup water
1" cinnamon stick

Instructions

Heat 1 teaspoon of coconut oil in a heavy bottomed pot. Add cinnamon & pepper corns and saute for 30 seconds.
2 teaspoons coconut oil, 5 whole peppercorns, 1" cinnamon stick
Add green chillies & ginger. Saute for another 30 seconds.
2 green chillies, 1 ” ginger
Add onions & saute till onions soften and turn translucent.
⅓ cup sliced onions
Add all the vegetables, salt & cook for 2 minutes.
½ cup cubed potatoes, ¼ cup cubed carrots, ¼ cup cut beans, ¼ cup shelled peas, ½ teaspoon salt
Add ¼ cup coconut milk & ¾ cup of water and bring this to a boil. Then turn down the flame and simmer for 12-15 minutes till the veggies are tender.
1 ¼ cup thick coconut milk, ¾ cup water
Add the remaining thick coconut milk and curry leaves & bring to a quick boil.
10 curry leaves
Turn off the heat & top it up with the remaining 1 teaspoon of coconut oil. Serve hot with Appam.

Notes

This recipe works well with frozen vegetables also if fresh vegetables are not available.
Cut all the vegetable to the same size so they cook evenly.
Use the best quality coconut milk that's available to you. It's where all the flavour is.

Nutrition