Kerala-style Vegetable Stew

Cooking with Love

"This stew is very nostalgic for me. Growing up, my family and I cooked stew with appam for breakfast at least monthly, but it is rare to find in Australia. It is also eaten during the Onam festival, just passed. In Kerala, Onam is observed with flower rangoli, music, dance and traditional food. This year, most celebrated with their own families, or held festive lunches over Zoom!"

– Vimala, Visitor Engagement Officer at Immigration Museum

Ingredients

2 tablespoons coconut oil
3 cardamom pods
3 whole cloves
1-inch cinnamon stick
1 onion, sliced
2-3 green chillies, slit
1 teaspoon minced ginger
15–20 curry leaves
1 ¼ teaspoon salt, to taste
¾ teaspoon freshly ground black pepper
¼ teaspoon homemade Kerala garam masala, or substitute store-brought garam masala (optional)
1 can + 1 cup full-fat canned coconut milk, divided
450g white potatoes, peeled and chopped (approx 3 cups)
2 cup cauliflower florets
1 cup frozen peas
1 cup chopped carrots
1 cup chopped green beans

Method

Step 1: Melt coconut oil in a dutch oven or heavy-bottomed pot over medium heat.

Step 2: Add the whole spices and after a minute, add the onion, green chillies, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.

Step 3: Add the veggies, salt, pepper, garam masala, 1 can of coconut milk and ½ cup of water to the pot and bring the curry to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender.

Step 4: Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.