Kerala Vegetable Stew Recipe

Introduction

Kerala Vegetable Stew is a fragrant and creamy South Indian dish that beautifully combines fresh vegetables with coconut milk and aromatic spices. This comforting stew pairs perfectly with rice, appam, or idiyappam for a wholesome meal.

Ingredients

• 2 Tbsp coconut oil
• 1 piece cinnamon stick (3 inches)
• 3 whole cloves
• 3 cardamom pods
• ¼ tsp whole black pepper
• 1 Tbsp ginger (julienned or thinly sliced, about 1 inch piece)
• 1½ cups onion (sliced thinly, about 1 medium)
• 2 to 3 green chilli (or to taste)
• 20 curry leaves (divided)
• 1 cup potatoes (cut into ½-inch cubes)
• 1 cup carrots (cut into 2 inch strips)
• 1 tsp salt (or to taste)
• ¾ cup coconut milk (divided)
• 1½ cups water
• 1 cup frozen peas (thawed)
• 2 tsp coconut oil (to finish, optional)

Instructions

1. Step 1: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 Tbsp coconut oil and once hot, add the cinnamon stick, cloves, cardamom pods, and whole black pepper. Stir briefly until fragrant.
2. Step 2: Add ginger and sauté for 15 seconds. Then add onions, green chilli, and 15 curry leaves. Sauté until onions are soft but not browned to keep the stew’s color bright.
3. Step 3: Add potatoes, carrots, salt, and half the coconut milk thinned with 1½ cups water. Stir, bring to a boil, then reduce heat to medium-low. Cover and cook until potatoes are soft, about 15 minutes.
4. Step 4: Mash some of the potatoes gently with the back of a spoon to thicken the stew. Add peas and bring to a boil again.
5. Step 5: Add the remaining coconut milk and heat through gently without boiling. Remove from heat and adjust salt as needed. Finish with 2 tsp coconut oil and the remaining curry leaves.
6. Alternate Instant Pot Method: Select Saute mode, heat coconut oil, and add whole spices. Sauté ginger, onions, chili, and curry leaves until onions are translucent. Add potatoes and carrots, sauté briefly, then add salt, half coconut milk, and water. Pressure cook on High for 2 minutes, perform a quick release, mash some potatoes, add peas, heat through, stir in remaining coconut milk, curry leaves, and finish with coconut oil.

Tips & Variations

• Use fresh curry leaves for authentic flavor; if unavailable, dried ones may be added but with less potency.
• Adjust green chilies according to your heat preference or omit for a milder stew.
• Feel free to add other vegetables like beans or cauliflower for variation.
• For a thicker stew, mash more potatoes or reduce the water slightly.
• Use full-fat coconut milk for a richer, creamier texture.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to prevent separation. Add a little water or coconut milk if it thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and no dairy or animal products.

What can I serve with Kerala Vegetable Stew?

This stew pairs wonderfully with steamed rice, appam (fermented rice pancakes), or idiyappam (string hoppers) to soak up the flavorful sauce.

Kerala Vegetable Stew Recipe

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4.5 from 97 reviews

Kerala Vegetable Stew is a classic South Indian dish featuring tender potatoes, carrots, and peas simmered in a fragrant coconut milk broth infused with aromatic spices like cinnamon, cloves, cardamom, and curry leaves. This creamy, mildly spiced vegetarian stew is perfect to serve alongside rice, appam, or idiyappam for a comforting and wholesome meal.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Kerala, Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spices and Aromatics

• 2 Tbsp coconut oil
• 1 piece cinnamon stick (3 inches)
• 3 whole cloves
• 3 cardamom pods
• ¼ tsp whole black pepper
• 1 Tbsp ginger (julienned or thinly sliced, about 1 inch piece)
• 20 curry leaves (divided)

Vegetables

• 1½ cups onion (sliced thinly, about 1 medium)
• 2 to 3 green chilli (or to taste)
• 1 cup potatoes (cut into ½-inch cubes)
• 1 cup carrots (cut into 2 inch strips)
• 1 cup frozen peas (thawed)

Liquids and Seasoning

• 1 tsp salt (or to taste)
• ¾ cup coconut milk (divided)
• 1½ cups water
• 2 tsp coconut oil (to finish, optional)

Instructions

1. Prepare Spices and Aromatics: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 Tbsp coconut oil and once hot, add the cinnamon stick, cloves, cardamom pods, and whole black pepper. Stir briefly until fragrant, then add the julienned ginger and sauté for about 15 seconds.
2. Sauté Onions and Chilies: Add sliced onions, green chilies, and 15 of the curry leaves to the pot. Sauté gently until the onions become soft and translucent without browning to maintain the stew’s delicate color.
3. Add Vegetables and Liquids: Add cubed potatoes, carrot strips, salt, and half of the coconut milk thinned with 1½ cups water. Stir everything together and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
4. Thicken the Stew & Add Peas: Using the back of a spoon, mash some of the cooked potatoes to naturally thicken the stew. Add thawed peas and bring the stew back to a gentle boil.
5. Finish with Coconut Milk & Garnish: Stir in the remaining coconut milk and heat through gently without boiling. Remove from heat, adjust salt as needed, and drizzle with 2 tsp coconut oil (optional). Garnish with the remaining curry leaves before serving.
6. Serving Suggestions: Serve the Kerala Vegetable Stew hot alongside steamed rice, appam, or idiyappam for an authentic South Indian meal experience.

Notes

• Note 1: Using whole spices like cinnamon, cloves, and cardamom elevates the fragrance of the stew, but can be omitted if unavailable.
• Note 2: Adjust the quantity of green chilies according to your preferred spice level; they can be omitted for a milder stew.
• Note 3: Adding water to thin the coconut milk helps achieve the perfect stew-like consistency.
• Note 4: Ensure potatoes are soft but not falling apart to maintain texture while allowing some to be mashed for thickening.

Keywords: Kerala Vegetable Stew, South Indian Stew, Coconut Milk Stew, Vegetarian Indian Recipe, Easy Indian Stew, Vegetable Curry