For Easter this year, try something different as part of your feast. This coconut flavoured vegetable stew is delicious whether you’re vegetarian or non- vegetarian. If you like coconut, you’ll love this recipe! Its a hearty, healthy and flavourful stew from the South Indian state of Kerala, where coconut is found in abundance and is commonly used for thickening and flavour. Spices are often used- especially the hot ones! Decrease or increase your spices and chilies based on your preference. Enjoy!
Kerala Vegetable Stew
4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, green beans, and green peppers)
2 medium onions, sliced
4 tablespoons oil
4 whole green cardamons
4 whole cloves
1″ cinnamon stick
2 green chilies, slit
2 teaspoons ginger, cut into strips
1 teaspoon black peppercorns, crushed
2 cups coconut milk (canned, unsweetened, available in Asian markets)
2 cups water
A few curry leaves
Salt, to taste
1. Heat the oil in a pan on medium level until it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Add the green chilies, ginger and the sliced onions. Saute on medium heat for 2 minutes or until the onions are transparent and soft.
2. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or until the vegetables are cooked.
3. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute.
Serve with basmati rice.