Tangy Kerala Vegetable Stew Recipe

About this recipe

Tangy Kerala Vegetable Stew is a comforting and wholesome breakfast dish made with fresh vegetables simmered in a luscious coconut milk base, delicately spiced with aromatic Indian seasonings. This medium-spiced stew combines the vibrant flavors of curry leaves, green chilies, and mustard seeds, creating a warm and satisfying meal perfect for a united family. Packed with fiber-rich vegetables and balanced calories, it's ideal for health-conscious individuals seeking a delicious start to the day.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• 250 g French Beans
• 250 g Carrot
• 1 head Cauliflower
• - Frozen Peas
• 500 g Onion
• - Chilli Green 100 G
• 300 g Ginger Paste
• - Coconut Oil
• 50 g Black Pepper Powder
• 100 g Curry Leaves
• 100 g Jeera
• 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 and add mustard seeds. Once they start spluttering, add cumin seeds, curry leaves, and green chilies. Sauté for 1 minute.
2. 2. Add the sliced onion and ginger paste to the pan, sautéing until the onion becomes soft and translucent, about 3-4 minutes.
3. 3. Stir in turmeric powder and salt, mixing well to coat the onion and spices evenly.
4. 4. Add carrots, green beans, cauliflower, and peas to the pan, stirring to combine. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
5. 5. Pour in the coconut milk and mix well. Reduce the heat to low and simmer for 10 minutes, allowing the vegetables to cook fully and absorb the flavors.
6. 6. Season with black pepper and adjust salt to taste. Simmer for another 2 minutes.
7. 7. Remove from heat and allow the stew to rest for 1-2 minutes before serving warm with appam, rice, or bread.