Kerala vegetable stew - Nutritious veggies simmered in flavorful coconut based sauce to please the whole family. This veggie stew makes a classic combo with appams (rice pancakes), and is also ideal as a side dish for your favorite flatbreads.
After a week of cloudy days and heavy rain, we saw sunshine last weekend. While it was raining outside, we spent most of our time slurping soups and watching our favorite shows. Apart from soups, we also tried one of our favorite stews – Kerala Vegetable Stew.
I’ve had it on my ‘recipes for blog’ list for a very long time. I think I can tick the box, at last!
This vegetable stew, usually served with appam (rice pancakes) or bread, is one of my favorite winter foods. Appam paired with this veggie curry is a popular breakfast in Kerala. It’s nutritious, comforting, and all the more delicious.
If you think making this curry for breakfast is time consuming, you can chop up all the veggies the night before, and just add them to the curry in the morning. Cut potatoes may brown overtime, so make sure you keep them immersed in water.
Serve this Kerala vegetable stew with:
- Appam (Kerala rice pancakes)
- Parotta
- Lachha Paratha / Layered Paratha
- Idiyappam / String Hoppers
- Palappam / Kerala Rice Crepes
- Beetroot Idiyappam
Ingredients
- ▢ 1 tablespoon oil preferably coconut oil
- ▢ 1 inch cinnamon stick
- ▢ 3 cardamom pods
- ▢ 4 cloves
- ▢ 1 large onion sliced
- ▢ 1 inch fresh ginger chopped
- ▢ 3 garlic cloves chopped
- ▢ 2 green chilies sliced
- ▢ 1 and ½ cups chopped vegetables potatoes, carrots, green beans and green peas
- ▢ 1 sprig of curry leaves
- ▢ 1 and ½ cups thin coconut milk see notes (or canned coconut milk)
- ▢ ¼ cup thick coconut milk see notes (or canned coconut cream)
- ▢ 1 sprig of curry leaves
Instructions
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add cinnamon, cardamom pods and cloves. Sauté for 1 minute or until fragrant. Add onions, ginger, garlic, green chilies and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until the onions are browned.
- Add vegetables. Sauté for a minute. Pour in thin coconut milk. Season with salt. Cover and cook for 7-8 minutes or until the vegetables are tender. Pour in thick coconut milk. Stir to combine. Heat through.
- Garnish with more curry leaves.
Notes
Nutrition
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- Vegetable Korma
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Ingredients
- ▢ 1 tablespoon oil preferably coconut oil
- ▢ 1 inch cinnamon stick
- ▢ 3 cardamom pods
- ▢ 4 cloves
- ▢ 1 large onion sliced
- ▢ 1 inch fresh ginger chopped
- ▢ 3 garlic cloves chopped
- ▢ 2 green chilies sliced
- ▢ 1 and ½ cups chopped vegetables potatoes, carrots, green beans and green peas
- ▢ 1 sprig of curry leaves
- ▢ 1 and ½ cups thin coconut milk see notes (or canned coconut milk)
- ▢ ¼ cup thick coconut milk see notes (or canned coconut cream)
- ▢ 1 sprig of curry leaves
Instructions
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add cinnamon, cardamom pods and cloves. Sauté for 1 minute or until fragrant. Add onions, ginger, garlic, green chilies and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until the onions are browned.
- Add vegetables. Sauté for a minute. Pour in thin coconut milk. Season with salt. Cover and cook for 7-8 minutes or until the vegetables are tender. Pour in thick coconut milk. Stir to combine. Heat through.
- Garnish with more curry leaves.
