Kerala Vegetable Stew

Kerala vegetable stew – Nutritious veggies simmered in flavorful coconut based sauce to please the whole family. This veggie stew makes a classic combo with appams (rice pancakes), and is also ideal as a side dish for your favorite flatbreads.

After a week of cloudy days and heavy rain, we saw sunshine last weekend. While it was raining outside, we spent most of our time slurping soups and watching our favorite shows. Apart from soups, we also tried one of our favorite stews – Kerala Vegetable Stew.

I’ve had it on my ‘recipes for blog’ list for a very long time. I think I can tick the box, at last!

This vegetable stew, usually served with appam (rice pancakes) or bread, is one of my favorite winter foods. Appam paired with this veggie curry is a popular breakfast in Kerala. It’s nutritious, comforting, and all the more delicious.

If you think making this curry for breakfast is time consuming, you can chop up all the veggies the night before, and just add them to the curry in the morning. Cut potatoes may brown overtime, so make sure you keep them immersed in water.

Serve this Kerala vegetable stew with:

• Appam (Kerala rice pancakes) 
• Parotta
• Lachha Paratha / Layered Paratha
• Idiyappam / String Hoppers
• Palappam / Kerala Rice Crepes
• Beetroot Idiyappam

Yield: 4-5

Kerala Vegetable Stew

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Veggies cooked in coconut based sauce. Perfect combo with appams (lace pancakes)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 tbsp oil (preferably coconut oil)
• 1” cinnamon stick
• 3 cardamom pods
• 4 cloves
• 1 large onion, sliced
• 1” fresh ginger, chopped
• 3 garlic cloves, chopped
• 2 green chilies, sliced
• 1 1/2 cups chopped vegetables (potatoes, carrots, green beans and green peas)
• 1 sprig of curry leaves
• 1 1/2 cups thin coconut milk (see notes) (or canned coconut milk)
• 1/4 cup thick coconut milk (see notes) (or canned coconut cream)
• 1 sprig of curry leaves

Instructions

1. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add cinnamon, cardamom pods and cloves. Sauté for 1 minute or until fragrant. Add onions, ginger, garlic, green chilies and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until the onions are browned.
2. Add vegetables. Sauté for a minute. Pour in thin coconut milk. Season with salt. Cover and cook for 7-8 minutes or until the vegetables are tender. Pour in thick coconut milk. Stir to combine. Heat through.
3. Garnish with more curry leaves.

Notes

- I used frozen green peas in the recipe
If you are using dried green peas, cook it separately before adding it to the curry.
- Thick coconut milk is the first extract of coconut whereas thin coconut milk is the second extract of coconut.
To make coconut milk, cover fresh grated coconut with water. Use your hands to rub the coconut and extract the coconut milk. Pass through a sieve to separate the thick liquid. This is the first extract of coconut milk. Repeat the squeezing process to make the second extract of coconut milk.
Alternatively, sub thin coconut milk with store bought canned coconut milk, and thick coconut milk with canned coconut cream

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 243Total Fat 20gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 36mgCarbohydrates 16gFiber 4gSugar 4gProtein 4g

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