Authentic Kerala Style Vegetable StewVeg
Experience the authentic taste of Kerala with this easy-to-make Vegetable Stew. This healthy, mild, and creamy curry features fresh vegetables like carrots, peas, potatoes, beans, and cauliflower simmered in a fragrant coconut milk base, seasoned with aromatic spices like cinnamon, cardamom, and black peppercorns. It is light on the stomach, incredibly flavorful, and perfectly pairs with appams or steaming hot rice for a wholesome, comforting meal.
Ingredients
Vegetables:
1 no. Carrot (chopped)
1 cup Green Peas
2 nos. Potato (boiled, and peeled)
1 cup Cauliflower Florets
1 cup French Beans (chopped)
Aromatics & Spices:
2 medium Onion (sliced)
5 nos. Green Chilli (finely chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
10 Peppercorns
1 piece Cinnamon
4 piece Green Cardamoms
few Curry Leaves
Liquids & Fats:
2 cups Coconut Milk
2 tbsp Coconut Oil
as needed Water
Thickener:
1 cup Roasted Cashew Nuts
Seasoning:
to taste Salt
Instructions
1
Heat coconut oil in a vessel. Once hot, add the whole spices (peppercorns, cinnamon, and green cardamoms) and let them splutter to release their aroma.
2
Add the sliced onions to the vessel.
3
Sauté them gently until they turn translucent and light pink in color—do not brown the onions, as this will affect the authentic look of the stew.
4
Stir in the finely chopped green chillies and the ginger-garlic paste. Sauté the mixture for a few seconds until fragrant.
5
Add your cubed vegetables (carrots, green peas, French beans, potatoes, and cauliflower) to the onion mixture.
6
Stir well and cook for a few minutes.
7
Pour in enough water to help the vegetables cook, cover the vessel, and simmer until they are half-done.
8
Pour in the thick coconut milk and stir in the ground cashew nut paste.
9
This will give the stew a rich, creamy body and authentic flavor.
10
Add salt to taste, cover the vessel again, and continue to cook until the vegetables are completely tender and the curry has reached the desired consistency.
11
Once the stew is cooked, remove it from the heat and garnish with a few fresh curry leaves.
12
Serve immediately while hot with appams or steamed rice.
