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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/kerala-vegetable-stew-recipe/