Veg Coconut Stew

Name: Veg Coconut Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, peeled and diced); 100 g green beans (ends trimmed, cut into 1-inch pieces); 0.5 cup green peas (fresh or frozen); 1.5 cup coconut milk (thick, fresh or canned); 1 tbsp coconut oil; 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit lengthwise); 1 inch ginger (peeled, julienned); 10 pcs curry leaves (fresh); 0.5 tsp black peppercorns (lightly crushed); 2 pcs green cardamom (lightly crushed); 2 pcs clove; 1 inch cinnamon stick (small piece); 1 pinch salt; 1 cup water (for cooking vegetables)

RATING

0.0/5

TASTE SCORE

8/10

A delicate, creamy stew from Kerala where mixed vegetables simmer gently in fragrant coconut milk. Lightly spiced with green chilies, ginger, and fresh curry leaves, this mildly sweet dish pairs beautifully with appam or idiyappam but tastes equally comforting over steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

321 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the vegetables.
1.Peel and cube potato into bite-sized pieces.
2.Peel and dice carrot into small cubes.
3.Trim green beans and cut into 1-inch pieces.
4.Slit green chilies lengthwise, peel and julienne ginger, and thinly slice the onion.
boil · ~10 min
Cook the vegetables.
1.Add potato, carrot, green beans, and green peas to a pot with 1 cup water and salt.
2.Bring to a boil, then reduce heat to medium. Cover and cook until vegetables are fork-tender (8-10 min).
3.Drain any excess water and set vegetables aside.
temper · ~6 min
Make the aromatic base.
1.Heat coconut oil in a deep pan over medium-low heat.
2.Add crushed cardamom, clove, and cinnamon stick. Sauté until fragrant (30 sec).
3.Add sliced onion, green chili, ginger, and curry leaves. Cook until onions turn translucent (4-5 min).
4.Add crushed black peppercorns. Stir for another 15 seconds.
TIPKeep the heat low while sautéing spices — coconut oil burns easily and high heat will make the whole spices bitter.
simmer · ~7 min
Simmer the stew with coconut milk.
1.Add the cooked vegetables to the pan. Stir gently to coat with the aromatic mixture.
2.Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
3.Let it bubble softly for 5-7 minutes so the vegetables absorb the coconut flavor. Do not let it boil hard.
TIPNever boil coconut milk vigorously — it will split and curdle. A gentle simmer with occasional bubbles is perfect.
simmer · ~2 min
Adjust consistency and finish.
1.Check the stew consistency. If too thick, add a splash of warm water. If too thin, simmer uncovered for 2 more minutes.
2.Taste and adjust salt. Turn off the heat.
3.Let the stew rest for 2 minutes before serving — the flavors meld beautifully.
garnish
Garnish and serve hot.
Ladle into bowls and garnish with a few fresh curry leaves. Serve alongside appam, idiyappam, or steamed rice.
TIPA final drizzle of raw coconut oil on top before serving adds an irresistible Kerala-style aroma.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick (first-press) coconut milk for the creamiest texture — reserve thin milk for other uses.
2
Crush the cardamom, clove, and cinnamon lightly so they release aroma without becoming gritty.
3
Cook vegetables just until fork-tender — overcooking makes them mushy in the stew.
4
Let the stew rest for 2 minutes after cooking so the coconut milk fully infuses the vegetables.
5
If using canned coconut milk, shake the can well before opening to re-emulsify the cream and water.
6
Add a final drizzle of raw coconut oil just before serving for an authentic Kerala finish.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200 g of cubed paneer or firm tofu along with the vegetables for a protein boost. Swap coconut milk for a mix of coconut milk and unsweetened soy milk to keep it creamy but lighter.

low oil

Low-oil

Reduce coconut oil to 1 teaspoon and dry-roast the whole spices in the pan before adding a splash of water. This cuts calories while preserving the aroma.

vegan