The weather is getting colder which means it’s time for some comfort food like stews and soups, but not just any ordinary stew. Keralan Vegetable Stew is a hearty mix of potatoes, carrots, green beans, with a hint of coconut and curry or if you aren’t a big fan of curry, you can sub in bay leaves. Serve over rice with some naan bread for dipping in the delectable sauce! Bon appetit!
Keralan Vegetable Stew
Contributed by Asha Gomez
ACTIVE: 20 MIN
TOTAL TIME: 1 HR
2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
4 garlic cloves, thinly sliced
12 fresh curry leaves or 2 bay leaves
2 serrano chiles, finely chopped
1 teaspoon ground turmeric
Coarsely ground black pepper
1 cup frozen pearl onions, thawed
1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1/2-inch dice
1/2 pound green beans, cut into 1/2-inch pieces
1/2 cup vegetable stock or broth
1 cup unsweetened coconut milk
In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve.
Serve With steamed rice.