Traditional Kerala Style Vegetable StewVeg

1

Heat a cooking vessel and add coconut oil. Once hot, add the whole spices : cinnamon, peppercorns, and green cardamoms.

2

Add the sliced onions to the vessel. Sauté them until they become translucent and light pink—ensure you do not brown them, as this preserves the signature light color of the stew.

3

Stir in the finely chopped green chillies and the ginger-garlic paste.

4

Sauté the mixture for a few seconds until fragrant.

5

Add the prepared vegetables (peas, carrots, French beans, potatoes, and cauliflower) to the onion mixture.

6

Stir gently, then add a splash of water and salt. Cover the vessel and cook until the vegetables are about halfway done.

7

Pour in the thick coconut milk and add the prepared cashew nut paste.

8

This provides the stew with its rich, creamy consistency and body.

9

Let the curry boil for a few minutes until the vegetables are completely tender. Adjust salt if necessary.

10

Turn off the heat, garnish with fresh curry leaves, and serve hot alongside steamed rice or appams.