Go Back

Vegetable Stew in coconut milk

This Vegetable Stew is a simple creamy, velvety dairy-free broth ione pot medley of hearty vegetables. It is a mild and aromatic treasure that brings the calming flavors of a traditional Kerala kitchen to your table. Tender pieces of seasonal vegetables are gently simmered in a rich, silken coconut milk base infused with whole spices and fresh ginger. Finished with a splash of raw coconut oil, it is an incredibly comforting, naturally vegan meal that pairs perfectly with soft appams or steamed rice.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • 1 deep pot
  • 1 chopping board
  • 1 knife
  • 1 colander

Ingredients
  

  • 500 gms washed and chopped mixed vegetables
  • 600 ml coconut milk
  • 2 tbsps + 2 tbsps cold pressed coconut oil
  • 1 onion chopped lengthwise
  • 1 tsp ginger garlic paste
  • 2-3 split green chillies
  • 6-8 kadi patta or curry leaves
  • 2-3 split cardamoms or elaichi
  • 1 star anise
  • 1 small piece cinnamon or dalchini
  • 2-3 cloves or laung
  • 1 bay leaf or tej patta
  • 2 tsps freshly ground pepper powder
  • 1 tbsp fresh chopped coriander

Instructions
 

  • In a deep pot add 2 tbsps coconut oil. Once it becomes hot add in the whole spices - cardamom, cinnamon, cloves, star anise and bay leaf and saute for 1 min until a good aroma starts rising.
  • Then add in the split green chillies and kadi patta and saute for 1 min.
  • Then add in the chopped onions and saute until translucent. Add in salt to taste and mix.
  • Add in the ginger garlic paste and saute for 2 mins until the raw smell goes away.
  • Now add in the freshly crushed or ground pepper powder and mix.
  • Add in the vegetables and mix until all are coated with the onions and peppper powder. The vegetables traditionally used in a stew are potatoes, french beans, carrots, peas and cauliflower. However, feel free to add any vegetables of your choice.
  • Now add in the coconut milk and stir well. Make sure to use stabilized coconut milk or else the milk will most certainly split when subjected to heat. Learn here how to stablilize home made coconut milk.
  • Check for salt and adjust if required at this stage.
  • Now cover the lid 3/4th and cook for 15 mins on low flame until the vegetables are done. Your vegetable stew is ready! Top off with 2 tbsps of cold pressed coconut oil and serve hot with rotis, bread or dosas.
Keyword broth, stew, vegetable broth, vegetable stew