Kerala Vegetable Stew
Veggies cooked in coconut based sauce. Perfect combo with appams (lace pancakes)
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Servings -5
Ingredients
- 1 tablespoon oil preferably coconut oil
- 1 inch cinnamon stick
- 3 cardamom pods
- 4 cloves
- 1 large onion sliced
- 1 inch fresh ginger chopped
- 3 garlic cloves chopped
- 2 green chilies sliced
- 1 and ½ cups chopped vegetables potatoes, carrots, green beans and green peas
- 1 sprig of curry leaves
- 1 and ½ cups thin coconut milk see notes (or canned coconut milk)
- ¼ cup thick coconut milk see notes (or canned coconut cream)
- 1 sprig of curry leaves
Instructions
- Heat 1 tablespoon 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.
- 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.
- 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
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
Serving: 1g | Calories: 243kcal | Carbohydrates: 16g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Sodium: 36mg | Fiber: 4g | Sugar: 4g