A low-fat Apple and Cashew nut Halwa Recipe that tastes amazing is deal for the coming festive season of Navratri and Diwali. Comfort food for the Fall season too! Simple, easy and healthy! You can adapt the Apple Pudding to suit a Vegans too!
Vegetable Stew in Coconut Milk~Indian State Kerala
A gluten-free and vegan vegetable-based curry that tastes out of this world is commonly called Ishtu.
This stew recipe from Kerala is a mild and yet deliciously aromatic is made with mixed vegetables, coconut milk and spices. Serve with either Malabar parotta, appam, Idiyappam or Ghee rice.
Why I love this Vegetable Stew?
- Not only is it a satisfying Comfort food, it uses all the leftover bits of mixed vegetables like potatoes, carrots, cauliflower, French beans.
- Spices like green cardamoms, Cloves, Cinnamon, Green chillies, ginger, black peppercorns, curry leaves make it mildly aromatic and fantastic to taste.
- This budget-friendly filling curry is, of course, tasty, rich and easy to make.
- If you are using canned coconut milk then your prep is just chopping the veggies and hence when you are in a hurry make this foolproof stew.
- A party pleaser, this stew can be easily made in a large quantity and freezer friendly.
- Since the ishtu tastes better the next day, make it a day ahead of your party.
What is the ingredient for Ishtu you cannot skip?
The ingredient without which you cannot make Vegetable Stew Kerala Style is coconut milk, coconut oil and curry leaves!
In God’s Own Country coconut grows abundantly and hence is used in food quite a bit for thickening and flavouring too.
To make this bowl of stew however you can use either homemade coconut milk or canned one.
How to make Ishtu Recipe?
Making the curry is simple and fast! I make it on the stovetop in my wok.
- Crush the whole spices and add to hot oil in a deep pan. Let the spices splutter.
- Sauté the onion, ginger, garlic, curry leaves and green chilli till the onion becomes soft and transparent.
- Stir in cubed vegetables add thin coconut milk and salt, bring to boil. Simmer till vegetables are tender.
- Add thick coconut milk and cook for 5 more minutes, switch off the gas and curry leaves fried in coconut oil or ghee.
- Serve hot.
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Vegetable Stew in Coconut Milk
A coconut milk-based vegan and gluten-free Isthu from Kerala that aromatic and delicious.
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Servings: 5 people
Calories: 180kcal
Equipment
- Kadhai/wok
- Mortar and Pestle
- Spoons and Ladles
Ingredients
- 1 carrot cubed
- 1 potato cubed
- 1/2 cup cauiliflower chopped
- ¼ cup green peas
- 1 onion sliced finely
- 4-5 green chillies
- 1 tbsp ginger crushed
- 1 tbsp garlic crushed
- ½ tsp whole black pepper
- 1 piece cinnamon
- 3 cloves
- 3 cardamoms
- 1 ½ cup thin coconut milk
- ¾ cup thick coconut milk
- Curry leaves
- Salt
- 1 tbsp oil
Instructions
- With a mortar and pestle crush the black pepper, cinnamon, cloves and cardamom.
- Heat oil in a deep bottom pan drop in the crushed spices let them splutter.
- Add the onion, ginger, garlic, curry leaves and green chilli and sauté for a few minutes till the onion becomes soft and transparent. Take care not to brown the onions.
- Add the cubed vegetables and mix well.
- Add thin coconut milk and salt, bring to boil.
- Reduce heat and let the mixture simmer until vegetables are tender.
- Add thick coconut milk and cook for 5 more minutes & remove from fire.
- Garnish with curry leaves fried in coconut oil or ghee.
- Traditionally this is served hot with appam, puttu, roti etc;
Notes
If you want to make the gravy very thick, add 6-7 cashew nuts ground to a paste.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
This an old post that I am updating with newer pictures and write up as apart of the group Foodies_RedoingOld Post.
This is my older photograph
Srivalli says
Your stew looks very good Archana..with appam this is ultimate..
The Pumpkin Farm says
same pinch..i made it too..but yours looks much more creamier n tastier
Nivedhanams Sowmya says
so authentic and so delicious… looks so elegant too:))
vaishali sabnani says
So the recipe has memories…and if you get a thums up..it sure is something to feel proud of.great job Arcahana.
Priya Suresh says
Kerala stew are always welcome at home, we love them with anything.
Varadas Kitchen says
So did this recipe match the taste from your memory?
Saraswathi Tharagaram says
Nice post dear!! stew looks delicious..
Gayathri Kumar says
Delicious stew. Looks so inviting…
Briju P says
Stew looks amazing and really the recipe is so authentic
Nalini's Kitchen says
Delicious looking stew..wonderful recipe.
Jayanthi Padmanabhan says
i made veg stew too and i loved it.. yours looks tasty
Harini-Jaya R says
Good one. Even I have an aversion with coconut oil in cooking so can empathize with your family 🙂
Chef Mireille says
coconut milk stew looks so good
Pavani N says
Same pinch.. I made vegetable stew too. Looks yummy!!
Usha says
Stew looks creamy and delicious ! I wanted to make avial but was afraid husband might not like it and did a fish curry.
Manjula Bharath says
wow such an tempting and creamy vegetable stew 🙂 I love them a lot with appams , tempting me !!
Mayuri Patel says
I so like this simple yet flavorful vegetable stew. I’ve made it twice, once to enjoy with rice and once with sanna. Your recipe reminds me that I haven’t made it in ages.I like your suggestion of making it a day ahead so that the flavors can infuse.
ArchanaPotdar says
😀
Jayashree T.Rao says
Love this Kerala stew with neer dosa. and appam. The last time I made it, all of us had liked it. Yours looks inviting.
ArchanaPotdar says
Thanks.
Sowmya says
Cooking in coconut milk is one of my favorite activities. Your Ishtu looks so tempting and delicious!!! Love the detailed recipe and pics! Yum!
ArchanaPotdar says
😀
Renu says
I do not cook much in coconut milk but this looks yum and the stew is loaded with veggies. I think I can just enjoy this as is. Will definitely give a try
ArchanaPotdar says
Try it Renu you will love coconut milk gravies.
Sasmita says
Coconut stew sounds so flavorful with all the veggies in one dish !
and yes, by making ahead 1 day the flavor must be infused very well, like this idea.
ArchanaPotdar says
😀 Thanks.