Kerala-Style Vegetable Stew with Coconut Milk Recipe

If you’re craving a dish that feels like a warm hug on a plate, the Kerala-Style Vegetable Stew with Coconut Milk Recipe is exactly what you need. This stew is a beautiful medley of tender vegetables simmered gently in fragrant spices and luxuriously creamy coconut milk, creating a comfort food classic from the southern coast of India. It’s vibrant, fragrant, and so soothing with every spoonful, making it ideal for any time you want to enjoy something wholesome and utterly delicious.

Ingredients You’ll Need

Ingredients You’ll Need

The charm of this Kerala-Style Vegetable Stew with Coconut Milk Recipe lies in its simplicity. Each ingredient plays a vital role in creating harmony—offering texture, enhancing flavor, or adding depth and color. You’ll see how easy it is to pull together a dish bursting with authentic taste using everyday ingredients.

• 1 big sized onion sliced thin: Adds sweetness and a caramelized depth to the stew.
• 1/2 cup potatoes cut into small cubes: Provides a soft, creamy texture and helps thicken the stew naturally.
• 1/2 cup carrot cut into small cubes: Brings subtle sweetness and lovely orange hues.
• 1/4 cup beans cut 1 inch long: Adds a slight crunch and freshness.
• 1/4 cup green peas: For pops of juiciness and a beautiful green contrast.
• 1/2 cup cauliflower florets: Delivers a gentle nuttiness and tender bite.
• 8 whole cashews: Soaked and ground finely to lend a rich, creamy texture.
• 1 cup thin coconut milk: Infuses a light coconut flavor early in the cooking process.
• 1 cup thick coconut milk: Added last for creaminess and that signature silky finish.
• 1/2 teaspoon coconut oil: Enhances aroma and authentic flavor.
• 1 cup water: Adjusts the stew’s consistency perfectly.
• 1 teaspoon crushed pepper: Adds gentle heat and spice.
• Salt to taste: Balances all the flavors harmoniously.
• 1 tablespoon coconut oil: Used for tempering the whole spices and sautéing.
• 1.5 inches cinnamon stick: Gives a warm, sweet fragrance.
• 2 cloves: Introduces subtle earthy spice notes.
• 2 cardamom pods: Brings in a floral, citrusy aroma.
• 2 teaspoons ginger finely chopped: Adds warmth and a touch of zing.
• Few curry leaves: Impart their unique, aromatic flavor signature to Kerala cuisine.
• 2 green chillies slitted: Deliver mild heat and fresh brightness.

How to Make Kerala-Style Vegetable Stew with Coconut Milk Recipe

Step 1: Prepare the Cashew Paste

Start by soaking 8 whole cashews in warm water for 15 minutes. Once soft, grind them into a fine paste and set aside. This paste is the secret to that velvety, luscious texture that makes this stew stand out.

Step 2: Temper the Whole Spices

Heat 1 tablespoon of coconut oil in a pot. Add the cinnamon stick, cloves, and cardamom pods. Let them splutter gently to release their intoxicating aromas, then toss in the finely chopped ginger, slitted green chillies, and fresh curry leaves. Give everything a quick sauté to meld the flavors perfectly.

Step 3: Sauté the Onions

Add the thinly sliced big onion and a pinch of salt. Cook until the onions turn golden, unlocking their natural sweetness that forms the stew’s flavorful base.

Step 4: Add the Vegetables

Now, toss in the diced carrot, potatoes, green beans, and green peas. Stir them around for a few minutes, allowing each piece to absorb the spices and warmth from the pot.

Step 5: Pour in the Thin Coconut Milk and Cook

Pour 1 cup of thin coconut milk over the veggies. Cover the pot and let it cook for 5 to 7 minutes. This stage allows the vegetables to soften gently while keeping their shape and integrity intact.

Step 6: Add Cauliflower and Continue Cooking

Introduce the cauliflower florets next and give the stew a quick stir. Cover again and cook until all vegetables become tender but not mushy. This is key for that perfect bite and texture.

Step 7: Incorporate the Cashew Paste and Thick Coconut Milk

Stir in the luscious cashew paste carefully, followed by the thick coconut milk. At this point, make sure to switch off the heat without letting the stew boil to preserve the creamy coconut flavor and silky texture.

Step 8: Final Seasoning

Adjust salt to your taste, then add crushed pepper and a splash of coconut oil. Give the stew a final gentle mix. Your Kerala-Style Vegetable Stew with Coconut Milk Recipe is now ready to delight your senses!

How to Serve Kerala-Style Vegetable Stew with Coconut Milk Recipe

Garnishes

A sprinkle of fresh curry leaves or a few freshly ground black peppercorns on top adds extra aroma and an enticing finishing touch. You can also add fried cashews to bring a delightful crunch to the dish.

Side Dishes

This stew truly shines when paired with traditional South Indian breads like aapam or idiyappam, whose soft textures soak up the coconut-laced gravy perfectly. It also tastes fantastic when served alongside fragrant basmati rice or even chapatis for a heartier meal.

Creative Ways to Present

Serve this vibrant stew in rustic bowls with a drizzle of coconut oil on top for an inviting sheen. For a festive touch, accompany with a side of homemade coconut chutney or a simple onion pickle. It also works beautifully as a light stew served in coconut shells or small earthen pots, adding an authentic visual element to your meal.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Kerala-Style Vegetable Stew with Coconut Milk Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making the stew even tastier the next day.

Freezing

While it’s best enjoyed fresh, you can freeze this vegetable stew in a sealed container for up to 1 month. Before freezing, cool it completely and avoid adding thick coconut milk if you plan to freeze to maintain the best texture.

Reheating

When warming leftovers, gently reheat on the stovetop over low heat to prevent the coconut milk from splitting. Stir occasionally and add a splash of coconut milk or water if the stew thickens too much during reheating.

FAQs

Can I use other vegetables in this stew?

Absolutely! Kerala-Style Vegetable Stew with Coconut Milk Recipe is versatile. You can add vegetables like pumpkin, sweet potatoes, or even leafy greens. Just keep the cooking times in mind so everything remains tender and balanced.

Is this stew vegan-friendly?

Yes, this recipe is naturally vegan as it uses coconut milk and coconut oil instead of dairy, making it perfect for plant-based diets without compromising on richness.

How spicy is this stew?

The stew features mild heat from green chillies and crushed pepper, making it gently spicy rather than fiery. You can easily adjust the spice level by reducing or increasing the amount of chillies and pepper.

Can I make this stew without coconut milk?

Coconut milk is essential to getting the characteristic creamy texture and flavor of this dish. Without it, the stew would lose its signature richness and fragrance.

What can I serve this stew with besides aapam or idiyappam?

If you don’t have aapam or idiyappam, try serving it with steamed rice, chapati, or even dosa. It’s a comforting dish that pairs well with many Indian breads and rice variations.

Final Thoughts

There is something truly special about the Kerala-Style Vegetable Stew with Coconut Milk Recipe that makes you feel nurtured and cozy in every bite. Its amazing blend of spices, creamy coconut milk, and fresh vegetables create a stew that’s both simple and sophisticated. I wholeheartedly encourage you to try making this at home—it’s a dish that will quickly become a favorite go-to comfort food, no matter the occasion.

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