Vegetable Stew

I am not much of a vegetable stew person. Call me prejudiced but for me stew is beef, then chicken and lastly fish. Anything else is nada, but we had vegetarian friends for a Friday morning brunch and I decided to serve appam and vegetable stew. This is a Monisha Kuruvilla specialty {who is Monisha Kuruvilla, my younger sister of course}. Getting back to my story it is a simple enough curry and can be made pretty fast. The only time consuming process is making coconut milk, but in these days of coconut milk powder it really is not an excuse. So go ahead my dear ladies and gentlemen, try this at home I promise you, it is exccccelenttt.  To make the vegetable stew all you have to do is take

Vegetable Stew

Mixed vegetables – 4 cups chopped

(Potatoes, carrots, peas, French beans)
Onions – 2 (sliced)
Coconut oil – 1 tblsp
Bay leaf – 1
Cinnamon stick – 1 inch
Green chillies – 3-4 (slit)
Ginger – 2 teaspoons chopped
Thin Coconut milk – 1 ½ cups
Thick coconut milk – ½ cup
few curry leaves
salt to taste

Heat oil in a pan. Add the whole spices. Sauté for a few seconds. Add green chillies, ginger and sliced onions. Sauté on medium heat till the onions are pink. Add the curry leaves and all the vegetables, salt and thin coconut milk. Cover and cook on low heat till the vegetables are cooked.

Add the thick coconut milk. Simmer on very low heat for a couple of minutes. Serve hot with appam.

P. S. The vegetables can be substituted with fish, chicken or beef with minimal changes


One thought on “Vegetable Stew

  1. Pingback: Recipe Index « anishathefoodie

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