Kerala style vegetable stew
A vegetarian version of my original chicken stew recipe.
Sorry I do not have pictures taken for this one, but you can refer to the chicken stew recipe here, to get some idea on how some of the steps look like.
You will need:
3 cups of vegetables – evenly cut cubes of a mix of Veggies (beans, cauliflower, broccoli, carrots, mushrooms, zucchini, etc) – blanch/ steam the veggies – save the stock
10-15 cashew nuts – soaked and ground to a fine paste together with ¼ cup of shredded coconut
1-2 tbsp coconut oil
Dry spices – 2-3 cloves, one cardamom, one inch piece of cinnamon, 10-15 black peppercorns roughly crushed
One onion finely chopped
1-15 curry leaves
1 green chilli slit
1 tsp ginger garlic paste
Salt, sugar
Half a can coconut milk
Procedure:
- Heat coconut oil in a saucepan. Add the dry spices, curry leaves, onion, green chilli and ginger garlic paste (in that order) in the oil when its not too hot.
- Add some salt, so that the onion leaves moisture and doesn’t become golden. Cover the pan and sweat the onion without turning golden.
- Once the onion is soft, add the blanched veggies and a 1.5-2 cups of vegetable stock – cook for about 5 minutes
- Add the cashew nut and coconut paste along with the coconut milk and simmer for a minute.
- Adjust salt as needed and add a pinch of sugar.
- Finish with freshly chopped cilantro
Serve steaming hot with plain rice, appam, idiappam or Neer dosa. You can find my Neer dosa recipe here.