Coconut Vegetable Stew

They say that “variety is the spice of life”. So, if you are bored of the regular Rasam, Sambhar and Dals, this stew will be a nice change to your regular menu. It is creamy and hearty with warm aromatic spices, and can be paired with rice, roti, dosa or aapam.



While this type of a Coconut Stew originates from the southern Indian state of Kerala, it has found many variations across India, mainly in the use of spices, but using the same coconut milk base. In Kerala, fresh coconut milk is presumably used. However, here in the US, I have had to resort to canned Coconut milk. Not my preferred choice, but it is not all that bad. It does the job.

This stew can be customized with your choice of spices and vegetables, and it comes together in less than 30 minutes. Its a one-pot meal for a quick weeknight dinner.

Prep time15 minutes
Cook time20 minutes
Serves2-3

Ingredients

Vegetables

  • Potatoes – 2, small cubes (Approx. 1 cup)
  • Green Beans – 1 inch pieces (Approx. 2 cups)
  • Carrots – 1 inch matchstick pieces (Approx. 2 cups)
  • Onions – Sliced, 1 cup
  • Green Peas – 1 cup

Spices, Flavors and Herbs

  • Green Chillies – 2-3, slit (Adjust as per spice preference)
  • Ginger – Finely chopped, 1 tbsp
  • Garlic – Finely chopped, 1 tbsp
  • Bay Leaf – 1
  • Cloves – 2
  • Green Cardamom – 2 pods (Or 1/4 tsp Cardamom Powder)
  • Cinnamon – 1/4 tsp (1 small stick)

Dairy/Non-Dairy

  • Coconut Milk – 1 can (Unsweetened, low-fat)

Oils

  • Cooking Oil – 2-3 tbsp

Method

  1. Turn on Instant Pot to saute mode for 10 minutes. Add oil
  2. Once the display reads hot, add all the bay leaf, cinnamon, cardamom and cloves
  3. Once the spices are aromatic, add the onions, garlic, ginger and green chillies. Saute until the onions are cooked through and are translucent and the ginger and garlic have lightly browned
  4. Add all the vegetables and mix well
  5. Split the can of coconut milk into 2 halves. To one half, add 1 cup of water and dilute it. Keep the other half aside
  6. Add the diluted half to the vegetable and spice mixture
  7. Mix well. Set the Instant Pot to pressure cook mode (high pressure) and set the timer to 5 minutes. This step is to cook the vegetables in the coconut milk so that all the flavors amalgamate
  8. Once the pressure cooking is done, release the pressure and open the lid. Once again, set the Instant Pot to saute mode for 5 minutes
  9. Add the remaining thicker half of the coconut milk. Simmer for 5 minutes
  10. Transfer the stew to a serving bowl and serve piping hot with rice, roti, dosa or aapam

**If using a pressure cooker, for step 7, pressure cook for 1-2 whistles max.


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4 Comments Add yours

    1. shankarshruthi says:

      Thank you so much! 🙂

      Like

    1. shankarshruthi says:

      Thank you so much.

      Liked by 1 person

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