Vegetable Stew is a popular vegetarian curry from Kerala where vegetables are cooked in a coconut milk curry. Not only in Kerala, but it is also made in most of the South Indian households for their everyday meals.

This curry is loaded with vegetables and gets its spiciness from the use of green chillies.

Ingredients 

  • 3 tbsp Coconut Oil
  • 2 Green Cardamom
  • 2-3 Clove
  • 1 inch Cinnamon
  • 3-4 Black Peppercorn
  • 1 Bay Leaf
  • 2 cups Onion (thinly sliced)
  • 1 tsp Ginger (finely chopped)
  • 1 tsp Garlic (finely chopped)
  • 2 Green Chilli (Slit into half)
  • 10-12 Curry Leaves
  • 1 cup Thin Coconut Milk
  • Salt (to taste)
  • 1/4 cup Potato (peeled and cubed)
  • 1/4 cup Carrot (peeled and cubed)
  • 1/4 cup Beans (chopped)
  • 1/4 cup Peas
  • 1 cup Cauliflower (cut into florets)
  • 2 tbsp Cashew Nut Paste
  • 1 cup Thick Coconut Milk

For tempering:

  • 1 tbsp Coconut Oil
  • 4-5 Pearl Onions (sliced)
  • 10-12 Curry Leaves

Instructions

  • Heat coconut oil in a pan.
  • Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.
  • Fry for a few seconds.
  • Add onion, ginger and garlic and fry until they turn translucent.
  • Add green chilli and curry leaves and fry for a minute.
  • Now add the veggies, thin coconut milk and salt.
  • Cover and cook for 10-15 minutes.
  • Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.
  • For tempering, heat coconut oil in a pan.
  • Once the oil is hot, add onion and curry leaves and fry until golden brown.
  • Pour the tempering over the stew.
  • Serve hot with Appam.