Keralan Vegetable Istoo
Coconut Vegetable Stew
Why This Recipe Works
This gentle, fragrant curry is a journey to Kerala in a bowl. It relies on the vitality of fresh market vegetables and the light richness of coconut milk for a restorative meal.
Instructions
Heat the oil in a large lidded pan and fry the whole spices and curry leaves until the peppercorns swell and release their aroma.
Stir in the onion and sweat for about 8 minutes until soft, then add the ginger, garlic, and chiles, cooking for another two minutes until fragrant.
Pour in the coconut milk and water, add the turmeric, salt, and potatoes, then bring to a boil. Simmer covered for 5 minutes before adding the carrots and cooking until nearly tender.
Add the beans and broccoli for the final 3 minutes of cooking, then stir in the peas at the very end just to heat through, ensuring every vegetable keeps its color and crunch.
Frequently Asked Questions
Can I freeze this recipe?
Store in the fridge for up to 2 days; the flavor often improves overnight.
