Vegetable Stew Kerala

Ingredients

• - 400g mixed vegetables
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make coconut milk: Prepare thick and thin coconut milk.
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. Add vegetables: Add all diced vegetables. Toss to coat in the oil and spices.
5. Add thin coconut milk: Pour 1.5 cups thin coconut milk. Add salt and half tsp pepper.
6. Simmer covered: Cook on medium heat 12-15 minutes until all vegetables are tender.
7. Add peas: Add green peas and cook 3 more minutes.
8. Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes.
9. Add final coconut oil: Drizzle 1 tsp fresh coconut oil over the stew.
10. Serve: Adjust salt. Kerala vegetable stew should be pale white, mild and creamy. Serve with appam, idiyappam or bread.