Breakfast recipes | curries/gravies | Kids friendly | Uncategorized | Vegan
Kerala Veg Stew
Kerala style vegetable stew is a mildly spiced, aromatic curry made with lots of vegetables in a coconut milk based gravy. It is a vegan dish which is wholesome and nutritious. It is very easy to make and can be easily customized to finish whatever vegetable you have in hand .
Veg stew is made with very few spices , but the flavors of the whole spice really pairs well with velvety coconut milk and the house is filled with the unique aroma when it is cooked.
Kerala veg stew is a staple breakfast item and it is served with appam or Iddiyappam. We enjoy it with dosa too.
Ingredients :
Kerala Veg Stew
Kerala Veg Stew is a lightly spiced, aromatic and delicious curry with vegetables and spices simmered in a coconut milk based gravy.
Ingredients
- 2 tbsp oil preferably coconut oil
- 1 large potato chopped into small cubes
- 1 onion sliced thinly
- 2 medium carrots chopped
- 250 gms green beans chopped into ½ inch pieces
- ½ cup peas ( I used frozen)
- 2 green chillies sliced in half
- 1 inch ginger chopped finely
- 10-12 curry leaves
- 300 ml coconut milk ( i used canned)
Spices :
- ¼ tsp fenugreek seeds
- ½ tsp turmeric powder
- 1 inch cinnamon stick
- 2 cloves
- 2 green cardamom pods
- 4-5 black peppercorns
- 1 bay leaf
- 1 star anise
- salt and black pepper to taste
Instructions
- First, in a pressure cooker, cook the chopped potatoes, beans and carrots with 1/2 cup water and a little salt for 1 whistle. Or you can cook the veggies in a pot , just par boil the veggies covered for 5-6 minutes in water. The potatoes should be slightly done. Drain the water and keep the veggies aside.
- Next, in a heavy bottom large pan, heat coconut oil. Once the oil is hot, add fenugreek seeds and whole spices , cardamom, cinnamon, star anise, peppercorns, bay leaf and cloves. Saute on low medium heat until fragrant.
- Next, add curry leaves, chopped ginger and sliced chilles and cook for few seconds.
- Add sliced onions and saute until translucent. Add turmeric powder and pepper powder .
- Add pressure cooked vegetables and peas. Add 1/2 cup of water and bring the curry to simmer.
- Add coconut milk , cover with a lid and let the curry simmer for 5-6 minutes on low- medium heat. Adjust salt and black pepper. Gently mash some potatoes with the back of the ladle to thicken the stew.
- Serve the hot stew along with appams. We love it with dosa too.
- Enjoy!
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