Coconut Milk Stew

1. 1
   prep · ~8 min

   Prep the vegetables and aromatics.

   1.Peel and cube the potato into medium pieces.

   2.Peel and slice the carrot into thin rounds.

   3.Thinly slice the onion, slice the ginger, and slit the green chili.
2. 2
   saute · ~5 min

   Cook the whole spices and onion.

   1.Heat coconut oil in a pan over medium heat.

   2.Add cinnamon, green cardamom, cloves, black peppercorns, and curry leaves.

   3.Add ginger, green chili, and onion.

   4.Cook until the onion turns soft and lightly translucent without browning.

   TIPKeep the heat gentle so the onion stays pale and the stew keeps its light color.
3. 3
   boil · ~15 min

   Boil the vegetables until tender.

   1.Add potato, carrot, peas, water, and salt to the pan.

   2.Bring the mixture to a boil.

   3.Cover and cook until the vegetables are just tender but not falling apart.
4. 4
   simmer · ~3 min

   Add coconut milk and warm the stew.

   Lower the heat and pour in the thick coconut milk. Simmer very gently for 2 to 3 minutes, just until the stew is hot and lightly melded. Do not let it boil after adding the coconut milk.

   TIPA hard boil can split the coconut milk and dull its fresh flavor.
5. 5
   serve

   Serve the coconut milk stew hot.

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