Vegetable Stew Recipe

Serves 4

This dish originates from kerala, and is most typically served with Appams. It is also good with rice and rotis, and goes very well with bread too.

Ingredients:
3 potatoes
2 medium-sized carrots
10-12 cauliflower florets
½ cup chopped beans
½ cup peas
1 onion, chopped
2 cups coconut milk (or 1 cup thick ready-to-use coconut milk)
5 cloves garlic, minced
½" piece ginger, minced
2 green chilies, chopped
1 tsp turmeric powder (optional)
1 tsp mustard seeds
5-6 curry leaves
1 tbsp oil
Salt to taste

Method:

• Chop the potatoes and carrots into small cubes.
• Bring 3 cups of water to boil, and add the carrots and potatoes. Add salt.
• Simmer for 5 minutes, then add the cauliflower, beans and peas.
• Simmer until potatoes and carrots are cooked.
• Heat oil and add mustard seeds.
• When the mustard seeds splutter, add garlic and ginger.
• Add onion, green chili and curry leaves once the garlic is light brown.
• Cook on low heat until the onion is soft, and then add the boiled vegetables along with the water.
• Add coconut milk and stir.
• Simmer for 3-4 minutes and take off heat.
• Serve hot.

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