Coconut Veggie Kerala Stew
A comforting and delicious stew recipe from my mother-in-law, Rugmini. I modified it by adding mustard seeds and garlic. Called “ishtew” in Kerala, India, the land of coconuts, this coconut milk-based, vegan stew is a great meal idea any time of the day. The trick to this stew is having everything chopped and ready to go. Serves 4.
Time
Prep: 20 minutes
Cook: 15 minutes
Ingredients
1 tbsp coconut oil
6 medium potatoes, peeled and chopped into ½-inch cubes
16 oz bag of frozen mixed veggies (or if fresh: 2 chopped carrots, 1 cup green beans, cut ½ inch long, and ¾ cup green peas)
2 whole green chilies (or one jalapeno), de-seeded and sliced
1 sprig fresh curry leaves, 5-6 leaves
2 cans (13.5 oz) coconut milk
1-inch piece ginger, thinly sliced (julienned)
2 cloves garlic, peeled and chopped
1-inch cinnamon stick
4-5 dried green cardamom pods
2 pinches of mustard seeds
½ tsp black pepper, freshly ground
Salt to season (I use 2 tsp)
Directions
Bring a pot of salted water to boil, add potatoes and boil, high heat for 4-5 minutes. If using frozen veggies, add those for the last minute. If using fresh carrots, peas and beans, add those in for the last 3 minutes. Drain and set aside. (Or microwave instead of stovetop.)
In a heavy bottom pot, sauté coconut oil, mustard seeds, garlic, sliced ginger, cardamom, and cinnamon stick for 2-3 minutes. Add the green chilies and curry leaves and sauté for a minute more. Add the vegetables and coconut milk. Cover and simmer for 5 minutes. Salt and black pepper to season.
Using a masher or ladle, gently mash half of the potatoes in the pot to thicken the stew. Cover and cook for 5 minutes more.