Sopas y Ensaladas · Sur de Asia

Kerala Vegetable Stew

Name: Kerala Vegetable Stew
Total time: 40 min
Yield: 2
Ingredients: 1 lb papa (1-inch pieces); 2 unit zanahoria (sliced); 1 cup ejotes (cut); ½ cup chícharos verdes; 1 unit cebolla (thinly sliced); 1 tbsp jengibre (minced); 2 unit chiles verdes (slit); 2 cup leche de coco; 10 unit curry leaves; 1 unit canela; 3 unit cardamomo; 3 unit clavos de olor; 1 tsp sal

13 ingredientes · 40 minutos · 2 porciones

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Ingredientes

Servings:

1 lb	papa (1-inch pieces)
2 unit	zanahoria (sliced)
1 cup	ejotes (cut)
½ cup	chícharos verdes
1 unit	cebolla (thinly sliced)
1 tbsp	jengibre (minced)
2 unit	chiles verdes (slit)
2 cup	leche de coco
10 unit	curry leaves
1 unit	canela
3 unit	cardamomo
3 unit	clavos de olor
1 tsp	sal

Preparación

cocer a fuego lento5 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.
cocer a fuego lento18 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.
cocer a fuego lento7 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.
mezclar3 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.