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!