Kerala Vegetable Stew Recipe
Servings: 6 servings
Calories: 174 kcal
Kerala vegetable stew is a fragrant coconut milk-based dish that captures the essence of South Indian coastal cuisine. Traditionally served with appam (rice pancakes) or idiyappam (rice noodles), this wholesome stew makes for a perfect light meal any time of day.
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Ingredients
- 2 tablespoon coconut oil
- 1 piece cinnamon stick 3 inches
- 3 whole cloves
- 3 cardamom pods
- ¼ teaspoon whole black pepper
- 1 tablespoon ginger julienned or thinly sliced (about 1 inch piece)
- 1½ cups onion sliced thinly (about 1 medium)
- 2 to 3 green chilli or to taste [See Note 3]
- 20 curry leaves divided
- 1 cup potatoes cut into ½-inch cubes
- 1 cup carrots cut into 2 inch strips
- 1 teaspoon salt or to taste
- 1 cup coconut milk divided
- 1½ cups water [See Note 2]
- 1 cup frozen peas thawed
- 2 teaspoon coconut oil to finish (optional)
Instructions
Stovetop Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium high heat. Add 2 tablespoon coconut oil and once hot, add 1 piece cinnamon stick, 3 whole cloves, 3 cardamom pods and ¼ teaspoon whole black pepper. Stir briefly until fragrant. Add 1 tablespoon ginger and saute for 15 seconds. Add 1½ cups onion, 2 to 3 green chilli, and 15 curry leaves, and saute until the onions are soft. They should not brown because that will affect the color of the stew.
- Add 1 cup potatoes, 1 cup carrots, 1 teaspoon salt and ½ cup coconut milk thinned with 1½ cups water. Stir everything and bring to a boil. Reduce heat to medium-low, cover and cook until the potatoes are soft, about 15 minutes. [See Note 3]
- Using the back of a spoon, mash some of the potatoes to thicken the stew. Add 1 cup frozen peas and bring to a boil. Add remaining coconut milk and heat through, but do not let it boil.
- Remove from heat and adjust salt as needed. Sprinkle with 2 teaspoon coconut oil (if using) and remaining curry leaves.
Instant Pot Instructions
- Select Saute mode and add coconut oil to inner pot of the Instant Pot.
- Once the oil is hot, add cinnamon, cloves, cardamom, and black pepper. Stir briefly and saute ginger for 15 seconds. Add onion, chili, curry leaves and saute until onion is translucent, about 2 minutes. Stir in potatoes and carrots and saute for 2 minutes. Add salt, ½ cup coconut milk and 1½ cups of water.
- Close the lid and pressure cook on High Pressure for 2 minutes. Do a Quick Release and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Mash a few potato pieces to thicken the stew. Add peas and heat through in Saute mode. Add remaining coconut milk and let it come to a simmer and immediately remove the inner pot from the base, so it stops cooking. Stir in the remaining curry leaves and 2 teaspoon coconut oil, if using.
- Serve with rice, appam, or idiyappam.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. diced potatoes, sliced onion, etc.
- Note 1: This curry's spice comes almost entirely from green chilis. Add as many as you need to get to your desired spice level. For myself, three Thai chilis does it.
- Note 2: For the Instant Pot version, reduce the quantity of water to 1 cup, since there's less evaporation.
- Note 3: Use any combination of vegetables including potatoes, carrots, green beans, cauliflower, and peas (about 3 cups total)
Nutrition
Serving: 1 cup | Calories: 174 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 11 g | Monounsaturated Fat: 1 g | Sodium: 418 mg | Fiber: 3 g | Sugar: 5 g
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