Stew is one of the most soothing, calming dishes I know of. Pairing it with a rice based item like idiappam or appam takes it to another level altogether, although it is also fine with chappatis.

It is wonderful on those days when you’ve eaten something too heavy or spicy and want something to help the body come back to balance. It is soothing, but filling at the same time.

Time taken: 20 min
Serves 3-4

Ingredients

1 big potato, peeled and cubed
1 carrot, peeled and cubed
1 cup cauliflower florets
½ cup peas
½ cup sweet corn (optional)
4 eggs, hardboiled (optional)
1 500 ml can coconut milk
2 tsp chopped ginger
1-2 green chilies, chopped
2 sprigs curry leaves
1 tsp mustard seeds
2 tbsp coconut oil
salt to taste

Method

Heat coconut oil in a wok, and add the mustard seeds. When they splutter, add the ginger, chilies and the curry leaves.

Add the potatoes, carrots, cauliflower, baby corn and peas.

Add salt, mix, then cover and cook. Stir occasionally and add a little water if it starts to stick to the bottom.

Check to see if the potatoes are cooked – they should be easy to poke through with a knife. Once they are done, add the coconut milk and bring to a boil.

Cut the eggs into pieces and add to the curry.

Take off the heat and adjust the salt if necessary.

Serve hot.