Kerala Vegetable Stew

1. 1
   prep · ~10 min

   Prep the vegetables and aromatics.

   1.Peel and cube the potato into small even pieces.

   2.Peel and slice the carrot into thin rounds.

   3.Trim and cut the beans into short pieces.

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

   Cook the spices and onion.

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

   2.Add cinnamon, 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 medium-low so the onion stays pale and the stew keeps its gentle color.
3. 3
   boil · ~15 min

   Cook the vegetables in thin coconut milk.

   1.Add potato, carrot, beans, and peas to the pot.

   2.Pour in the thin coconut milk and water.

   3.Add salt and stir well.

   4.Bring to a gentle boil, then cover and cook until the vegetables are tender.
4. 4
   simmer · ~3 min

   Finish the stew with thick coconut milk.

   Lower the heat and pour in the thick coconut milk. Simmer gently for 2 to 3 minutes until the stew looks creamy and lightly heated through. Do not let it boil hard after adding the thick coconut milk.

   TIPA hard boil can split the coconut milk and dull its fresh flavor.
5. 5
   rest · ~5 min

   Let the stew rest for 5 minutes.

6. 6
   serve

   Serve hot with appam, idiyappam, or bread.

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