Creamy South Indian Vegetable Stew Recipe

About this recipe

Creamy South Indian Vegetable Stew is a comforting and wholesome dish that features a delightful medley of fresh vegetables simmered in a rich and mildly spiced coconut milk base. Infused with the warm flavors of curry leaves, green chilies, and whole spices, this stew offers a perfectly balanced blend of creaminess and subtle heat. Perfect for breakfast or brunch, it pairs wonderfully with appam, idiyappam, or soft dosa, making it a family favorite that is both nourishing and satisfying.

Ingredients

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

Instructions

1. 1. Heat coconut oil in a pot over medium heat and add mustard seeds. Once they start to splutter, add cumin seeds, curry leaves, and green chilies. Sauté for 1 minute.
2. 2. Add the sliced onion and sauté until translucent. Stir in the turmeric powder and coriander powder, cooking for another minute.
3. 3. Add the cauliflower, green beans, and carrots to the pot. Stir well to coat the vegetables with the spices.
4. 4. Pour in the thin coconut milk and bring to a gentle simmer. Cover and cook for 8-10 minutes until the vegetables are tender.
5. 5. Add the chopped tomato and thick coconut milk. Season with salt and stir gently. Simmer for another 5 minutes, taking care not to let the coconut milk boil.
6. 6. Remove from heat and let the stew rest for a few minutes. Serve warm with appam, dosa, or idiyappam.