Kerala Vegetable Stew

🛒 Ingredients

• Coconut oil 30 g · 270 kcal
• Onion 150 g · 60 kcal
• Ginger 15 g · 12 kcal
• Garlic 10 g · 15 kcal
• Green chilies 10 g · 4 kcal
• Curry leaves 5 g · 4 kcal
• Green cardamom pods 2 g · 6 kcal
• Cloves 1 g · 3 kcal
• Cinnamon stick 2 g · 5 kcal
• Black peppercorns 2 g · 5 kcal
• Potatoes 300 g · 231 kcal
• Carrots 120 g · 50 kcal
• Green beans 100 g · 31 kcal
• Water 100 g · 0 kcal
• Thin coconut milk 240 g · 200 kcal
• Thick coconut milk 240 g · 550 kcal

👨‍🍳 Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat; add green cardamom pods, cloves, cinnamon stick, and black peppercorns, sauté until fragrant, about 30 seconds.
2. Add sliced onion, grated ginger, minced garlic, and slit green chilies; sauté until the onion turns translucent, about 5-7 minutes. Stir in curry leaves.
3. Add diced potatoes, carrots, and green beans to the pot, along with water and thin coconut milk. Season with salt.
4. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
5. Stir in the thick coconut milk, heat gently for a few minutes without boiling to prevent curdling. Taste and adjust seasoning if needed.
6. Serve hot with appam, idiyappam, or steamed rice.