Kerala Style Mixed Vegetable Stew Recipe

Directions GETTING READY 1. Make think coconut milk by adding 1 cup of water to ½ cup of thick coconut milk. Keep aside.

MAKING 2. Heat 1 tablespoon oil in the pan and add the whole spices. Saute for a minute taking care the spices do not burn.

Add sliced onions along with crushed ginger garlic mix, curry leaves and slit green chillies. Saute in medium flame until onion turn slightly crispy.

Add the diced vegetables and mix well to coat.

Add thin coconut milk along with salt and garam masala, let it boil and then simmer to cook the vegetables thoroughly.

I like to leave it on simmer for at least 15-20 minutes with occasional stirring. This ensures the vegetables soak in the mild spices and coconut flavour well.

Once the vegetables are cooked, add the thick coconut milk. Reduce the heat to low, cook for 5 minutes, but DO NOT let it boil. Remove from stove SERVING 7. Garnish with a spring of curry leaves and a tablespoon of coconut oil (optional).

TIPS To save time at the vegetable cooking stage, microwave the diced veggies for 2-4 minutes before adding them.

Some add cashew nut paste for a thicker gravy consistency, but I feel stew has to be a little thin.