Kerala vegetable stew

• Coconut oil2 tsp
• Cinnamon1 small stick
• Cloves3
• Green cardamom2
• Black peppercorns1/2 tsp
• Onion · sliced1 medium
• Ginger · julienned1 inch
• Green chillies · slit3
• Curry leaves1 sprig
• Potato · cubed1 medium
• Carrot · cubed1
• French beans · cut in 3 cm pieces10
• Green peas1/3 cup
• Thin coconut milk300 ml
• Thick coconut milk100 ml
• Saltto taste

Method

1. 1

   Heat the coconut oil in a kadai on medium. Add cinnamon, cloves, cardamom and peppercorns and stir 30 seconds until fragrant.

2. 2

   Add the onion, ginger, green chillies and curry leaves. Cook 3 to 4 minutes until the onion is soft but not brown.

3. 3

   Add the potato, carrot, beans, peas, salt and the thin coconut milk. Cover and simmer on low 12 to 15 minutes, until the potato is tender.

4. 4

   Pour in the thick coconut milk and heat 1 to 2 minutes without boiling. Take it off the heat.

Tips

• Keep the onion pale: the stew should stay creamy white.
• Mash two or three potato cubes into the gravy if you want it thicker.

Swaps

• Add 150 g boneless chicken with the vegetables (cook 15 minutes) for chicken stew.

Storage

Keeps 2 days in the fridge. Reheat gently; boiling splits the coconut milk.