Vegetable Stew in Coconut Milk
A coconut milk-based vegan and gluten-free Isthu from Kerala that aromatic and delicious.
Servings: 5 people
Calories: 180kcal
Equipment
- Mortar and Pestle
Ingredients
- 1 carrot cubed
- 1 Potatoes cubed
- ½ cup cauiliflower chopped
- ¼ cup green peas
- 1 onion sliced finely
- 4-5 green chillies
- 1 tablespoon ginger crushed
- 1 tablespoon garlic crushed
- ½ teaspoon Black pepper
- 1 piece cinnamon stick
- 3 cloves
- 3 cardamoms
- 1 ½ cup thin coconut milk
- ¾ cup thick coconut milk
- Curry leaves
- Salt
- 1 tablespoon 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.
Nutrition
Calories: 180kcal