Kerala-Style Mixed Vegetables Recipe

Name: Kerala-Style Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) plain nonfat yogurt, at room temperature; 1 tsp ( 5 mL) cornstarch; 3/4 cup (175 mL) grated coconut, preferably fresh (or frozen, thawed, or dry unsweetened coconut powder); 2 tbsp (25 mL) minced green chiles, preferably serranos; 1 tsp (5 mL) cumin seeds; 1 green plantain; 1 chayote squash (mirliton) or 2 cucumbers, thinly sliced; 2 carrots, cut into 2-by 1/4-inch (5 by 0.5 cm) batons; 10 green beans, preferably slender, cut into 2-inch (5 cm) lengths; 1 1/4 tsp (6 mL) salt or to taste; 1/4 tsp (1 mL) turmeric; 2 tbsp (25 mL) coconut oil (see Notes); 1 sprig fresh curry leaves, stripped (12 to 15 leaves)

Servings: persons

1 cup (250 mL) plain nonfat yogurt, at room temperature
1 tsp ( 5 mL) cornstarch
3/4 cup (175 mL) grated coconut, preferably fresh (or frozen, thawed, or dry unsweetened coconut powder)
2 tbsp (25 mL) minced green chiles, preferably serranos
1 tsp (5 mL) cumin seeds
1 green plantain
1 chayote squash (mirliton) or 2 cucumbers, thinly sliced
2 carrots, cut into 2-by 1/4-inch (5 by 0.5 cm) batons
10 green beans, preferably slender, cut into 2-inch (5 cm) lengths
1 1/4 tsp (6 mL) salt or to taste
1/4 tsp (1 mL) turmeric
2 tbsp (25 mL) coconut oil (see Notes)
1 sprig fresh curry leaves, stripped (12 to 15 leaves)

1
Stir yogurt and cornstarch together until creamy.
2
Set aside.
3
In a blender, combine coconut, chiles, cumin seeds and 1/4 cup (50 mL) of the yogurt mixture.
4
Grind coarsely.
5
Set aside.
6
Cut plantain, unpeeled, into 1/4-inch (5 cm) thick disks.
7
Cut each disk into 1/4-inch (5 cm) strips, so that there is some skin on each piece.
8
Place plantains in a saucepan.
9
Top with layers of chayote, carrots and green beans.
10
Stir salt and turmeric into 1 1/2 cups (375 mL) water.
11
Pour over vegetables.
12
Cover and bring to a boil over medium-high heat.
13
Reduce heat to medium-low and simmer until vegetables are half-cooked, 5 to 8 minutes.
14
Stir remaining yogurt and coconut mixture into vegetables and simmer until vegetables are tender, 8 to 10 minutes.
15
The sauce should be fairly thick.
16
Remove from heat.
17
Stir in coconut oil and curry leaves.
18
Serve over steamed rice.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (250 mL) plain nonfat yogurt, at room temperature, 1 tsp ( 5 mL) cornstarch, 3/4 cup (175 mL) grated coconut, preferably fresh (or frozen, thawed, or dry unsweetened coconut powder), 2 tbsp (25 mL) minced green chiles, preferably serranos, and more.

Yes, Kerala-Style Mixed Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kerala-Style Mixed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions