Keralan Vegetable Stew Recipe

Name: Keralan Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 tablespoons finely julienned peeled fresh ginger; 4 garlic cloves, thinly sliced; 12 fresh curry leaves or 2 bay leaves; 2 serrano chiles, finely chopped; 1 teaspoon ground turmeric; Coarsely ground black pepper; 1 cup frozen pearl onions, thawed; Salt; 1 medium Yukon Gold potato, peeled and cut into 1-inch cubes; 2 medium carrots, cut into 1/2-inch dice; 1/2 pound green beans, cut into 1/2-inch pieces; 1/2 cup vegetable stock or broth; 1 cup unsweetened coconut milk

Servings: persons

2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
4 garlic cloves, thinly sliced
12 fresh curry leaves or 2 bay leaves
2 serrano chiles, finely chopped
1 teaspoon ground turmeric
Coarsely ground black pepper
1 cup frozen pearl onions, thawed
Salt
1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1/2-inch dice
1/2 pound green beans, cut into 1/2-inch pieces
1/2 cup vegetable stock or broth
1 cup unsweetened coconut milk

1
In a large saucepan, heat the canola oil.
2
Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions.
3
Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes.
4
Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil.
5
Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
6
Season with salt and black pepper.
7
Discard the bay leaves, if using, and serve.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 tablespoons finely julienned peeled fresh ginger, 4 garlic cloves, thinly sliced, 12 fresh curry leaves or 2 bay leaves, and more.

Yes, Keralan Vegetable Stew falls under the Soups & Stews 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.

Keralan Vegetable Stew

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