Creamy South Indian Coconut Veggie Stew Recipe

About this recipe

Creamy South Indian Coconut Veggie Stew is a warm, comforting dish that combines vibrant vegetables with the richness of coconut milk and a harmonious blend of South Indian spices. This medium-spiced stew is perfect for breakfast, offering balanced nutrition and satisfying flavors. The creamy texture and aromatic spices make it ideal for a united family to enjoy together while maintaining their body maintenance goals.

Ingredients

• 1 head Cauliflower
• 250 g French Beans
• 250 g Carrot
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• medium Chilli Green Long
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and cumin seeds, stirring for a few seconds.
2. 2. Add the chopped tomato and green chili to the pan. Cook until the tomato softens, about 3-4 minutes.
3. 3. Stir in turmeric powder, ground coriander, and red chili powder. Mix well to coat the spices evenly.
4. 4. Add the cauliflower, green beans, and carrots to the pan. Sauté the vegetables for 5-6 minutes, ensuring they are evenly coated with the spices.
5. 5. Pour in the coconut milk and add salt. Stir well and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10-12 minutes, or until the vegetables are tender.
6. 6. Garnish with fresh cilantro and serve the creamy stew hot with steamed rice or flatbread.