Vegetable Stew Kerala

Method

1. 1

   Prepare vegetables: Dice 2 potatoes, 1 carrot and 10 beans. Separate half cup green peas. Cut 1 onion, 3 green chillies and 1-inch ginger into thin slices.

2. 2

   Make coconut milk: Prepare thick and thin coconut milk.

3. 3

   Cook vegetable base: Heat 2 tbsp coconut oil. Add 2 cardamoms, 2 cloves and 1 cinnamon. Add onion, green chilli and ginger. Cook 6 minutes.

4. 4

   Add vegetables: Add all diced vegetables. Toss to coat in the oil and spices.

5. 5

   Add thin coconut milk: Pour 1.5 cups thin coconut milk. Add salt and half tsp pepper.

6. 6

   Simmer covered: Cook on medium heat 12-15 minutes until all vegetables are tender.

7. 7

   Add peas: Add green peas and cook 3 more minutes.

8. 8

   Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes.

9. 9

   Add final coconut oil: Drizzle 1 tsp fresh coconut oil over the stew.

10. 10

    Serve: Adjust salt. Kerala vegetable stew should be pale white, mild and creamy. Serve with appam, idiyappam or bread.