Kerala Vegetable Stew has been one of my absolute favourites in all these years. And my recent obsession with fresh coconut milk and the underlying, refreshing coconut flavors seems like one which isn’t going to die anytime soon. After trying out Kerala Chicken curry, it was time to get trying on a vegetarian version for simpleton meals as well. This is thicker in comparison to the chicken one, but much simpler and lighter on the gut. Teamed with crispy homemade paranthas this time, this curry is your easy dinner option.
Ingredients For Kerala vegetable stew (serves 4)
- French Beans – 250 grams
- Carrots – 3 large
- Potatoes – 3 large
- Coconut – 1, large
- Mustard seeds – 1 tsp
- Dried red chilly – 1
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Curry leaves – a handful (4-5 branches)
- Salt – to taste
- Coconut oil (or ghee if you don’t prefer coconut oil) – 1 tbsp
Method –
- Start by thoroughly washing all the vegetables.
- Peel the potatoes and carrots, chop into thick cubes.
- Cut the beans into 1-inch pieces.
- Microwave the potatoes for 3 minutes to parboil them.
- For the coconut milk, roughly into pieces. Add the pieces in the grinder and grind till fine. Add 1 cup of water and pulse for a few seconds. Strain the mixture for the first milk. Put the residual coconut back into the grinder, add one cup of water and pulse again. Strain the mixture for the second milk.
- Heat the oil in a pan and add mustard seeds and crushed red pepper (to release all the flavours) Ensure that the seeds don’t burn, remove from heat if required.
- Add the chopped vegetables, turmeric, and coriander powder. Mix well, add a splash of water and cook for 10 minutes.
- Season with salt and mix.
- Add the second milk if coconut into the pan and 2 cups of water, bring to a boil and cook for 15 minutes on medium-high heat.
- Turn the heat off the first milk of coconut, mix and let it sit for at least half an hour.
- Serve with crispy paranthas or rice.
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