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Kerala-Style Vegetable Stew with Coconut Milk Recipe

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4.2 from 6 reviews

A comforting and flavorful Kerala-style Vegetable Stew featuring a medley of fresh vegetables simmered gently in fragrant spices and creamy coconut milk. This stew is perfect for pairing with traditional South Indian breads like aapam or idiyappam, offering a delicious and wholesome meal.

Ingredients

Vegetables

  • 1 big sized onion, sliced thin
  • 1/2 cup potatoes, cut into small cubes
  • 1/2 cup carrot, cut into small cubes
  • 1/4 cup beans, cut 1 inch long
  • 1/4 cup green peas
  • 1/2 cup cauliflower florets

Spices and Flavorings

  • 1.5 inches cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 2 teaspoon ginger, finely chopped
  • few curry leaves
  • 2 green chillies, slitted
  • 1 teaspoon crushed black pepper
  • salt to taste

Coconut and Oils

  • 8 whole cashews
  • 1 cup thin coconut milk
  • 1 cup thick coconut milk
  • 1 tablespoon coconut oil (for tempering)
  • 1 teaspoon coconut oil (for finishing)

Other

  • 1 cup water (for soaking cashews)

Instructions

  1. Prepare Cashew Paste: Soak 8 whole cashews in warm water for 15 minutes to soften, then grind them into a fine paste and set aside.
  2. Tempering Spices: Heat 1 tablespoon coconut oil in a pot. Add the cinnamon stick, cloves, and cardamom pods and allow them to splutter, releasing their aroma.
  3. Add Aromatics: Add finely chopped ginger, slitted green chillies, and curry leaves to the pot. Quickly sauté these ingredients to infuse the oil with their flavors.
  4. Sauté Onions: Add the thinly sliced onion along with salt to taste. Cook the onions until they turn golden brown, enhancing the stew’s depth of flavor.
  5. Add Vegetables: Introduce diced carrot, potato, beans, and green peas to the pot. Stir and sauté for a few minutes to coat the vegetables in the spices.
  6. Add Thin Coconut Milk: Pour in 1 cup of thin coconut milk and cover the pot. Allow the vegetables to cook gently for 5 to 7 minutes, beginning the stewing process.
  7. Add Cauliflower: Incorporate the cauliflower florets, stirring briefly, then cover and cook until all vegetables are tender but not mushy.
  8. Mix Cashew Paste: Stir in the prepared cashew paste to thicken and add richness to the stew, mixing well to combine.
  9. Final Coconut Milk: Add 1 cup of thick coconut milk and immediately switch off the heat. Avoid boiling after adding thick coconut milk to retain its texture and flavor.
  10. Season and Finish: Adjust salt if necessary, then add crushed black pepper and 1 teaspoon coconut oil for a final flavor boost. Mix everything thoroughly.
  11. Serve: Your vegetable stew is ready to enjoy! Serve hot with traditional Kerala breads like aapam or idiyappam for a comforting meal.

Notes

  • Do not let the stew boil after adding thick coconut milk to prevent curdling.
  • The cashew paste helps to thicken the stew and adds a creamy texture; soaking cashews softens them for easy blending.
  • Adjust the spices according to your heat preference, especially the green chillies and black pepper.
  • This stew pairs perfectly with soft, fermented breads like aapam or string hoppers (idiyappam).
  • You can substitute fresh vegetables with frozen mixed vegetables in a pinch, adjusting cooking time accordingly.
  • Use fresh coconut milk for best results; canned or carton versions may vary in richness.

Find it online: https://marthatasty.com/kerala-style-vegetable-stew-with-coconut-milk-recipe/