Vegetable Stew | Kerala Veg Stew Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (27)

Vegetable Stew | Kerala Veg Stew Recipe

NUTRITION · PER SERVING40M COOK
CAL 36%·PRO 20%
CARBS 36G20% OF CAL
11G FIBER0G ADDED14G INTRINSIC11G OTHER14G TOTAL SUGAR
FAT 64G81% OF CAL
56G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A mild and aromatic Kerala vegetable stew made with mixed vegetables in coconut milk and warm spices. Traditionally served with rice or appam.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 carrot ((medium-sized), peeled and chopped or ½ cup chopped)
  • 1 potato ((medium to large) - 150 grams, peeled and chopped or ½ cup chopped)
  • ½ cup green peas (- fresh or frozen)
  • 70 to 80 grams french beans (or 5 to 6 beans or ¼ cup chopped french beans)
  • ½ cup thinly sliced onion (or 1 medium-sized onion or 1 to 2 shallots or 5 to 6 pearl onions, thinly sliced)
  • 3 to 4 garlic cloves ((small to medium-sized) - crushed into a paste in a mortar-pestle)
  • 1 inch ginger (- julienned)
  • 2 green chilies (- slit)
  • 1.5 inch cinnamon
  • 4 to 5 cloves (- crushed or kept whole)
  • 1 teaspoon crushed black pepper
  • 2 to 3 green cardamoms (- crushed or kept whole (optional))
  • 2 cups thin coconut milk (or 2 cups water * check notes for pressure cooking the veggies with water)
  • 1 cup Coconut Milk (Thick)
  • 12 to 15 curry leaves
  • 2 tablespoons coconut oil
  • salt as required
  • sugar as required (- optional)
PREP
10M
SODIUM
315MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.