Soups & Salads · South Asian

Kerala Vegetable Stew

Name: Kerala Vegetable Stew
Total time: 40 min
Yield: 2
Ingredients: 1 lb potato (1-inch pieces); 2 unit carrot (sliced); 1 cup green beans (cut); ½ cup green peas; 1 unit onion (thinly sliced); 1 tbsp fresh ginger (minced); 2 unit green chile (slit); 2 cup coconut milk; 10 unit curry leaves; 1 unit cinnamon stick; 3 unit cardamom pods; 3 unit cloves; 1 tsp salt

13 ingredients · 40 minutes · 2 servings

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VegetarianVeganPescatarianNo porkNo alcohol

Contains: tree nut

Ingredients

Servings:

1 lb	potato (1-inch pieces)
2 unit	carrot (sliced)
1 cup	green beans (cut)
½ cup	green peas
1 unit	onion (thinly sliced)
1 tbsp	fresh ginger (minced)
2 unit	green chile (slit)
2 cup	coconut milk
10 unit	curry leaves
1 unit	cinnamon stick
3 unit	cardamom pods
3 unit	cloves
1 tsp	salt

Method

simmer5 min
onion translucent, not browned
Warm half the coconut milk with an equal amount of water, onion, ginger, chile, curry leaves and whole spices. Keep the heat gentle: deep browning would muddy the pale, delicate stew.
simmer18 min
potato and carrot nearly tender
Add potato and carrot and simmer gently until almost tender, adding a splash of water if the vegetables are no longer mostly covered.
simmer7 min
beans tender-crisp and peas hot
Add green beans and peas and cook only until tender. Staggering the vegetables keeps the smaller ones from turning dull and mushy.
mix3 min
creamy and steaming, not boiling
Lower the heat and stir in the remaining rich coconut milk and salt. Heat just until steaming; a hard boil after the final coconut milk goes in can split the sauce and flatten its fresh coconut aroma.