Kerala Vegetable Stew

Kerala Vegetable Stew, also known as Ishtu, is a delicately spiced, coconut favoured, creamy vegetable curry. It’s super easy to prepare and it’s kiddies friendly too. Feel free to garnish this stew with Cashewnuts on special occasions.

Ingredients:
• 1 & 1/2 cups – Coconut milk (thick)
• ½ cup – Carrots (diced)
• ½ cup – Potato (diced)
• ½ cup – French beans (diced)
• 1 cup – Cauliflower florets
• ½ cup – Green Peas
• 12 + 5 – Curry Leaves
• 1 inch – Ginger (julienne)
• 8 – Whole Cardamom
• 8 – Cloves
• 1 ½ inch – Cinnamom stick
• 2 – Green chillies (slit and deseed)
• 1 – large Onion (sliced)
• 2 tbsps + 1 tbsp – Coconut Oil
• Salt to taste


Process:
• Take a non- stick wok on a medium flame and add 2 tbsps of Coconut oil.
• Sauté in 12 curry leaves and ginger for a minute.
• Add in the whole spices and green chillies. Sauté for another minute.
• Further, add sliced onions and sauté till translucent.
• Now add all the diced vegetables and salt to taste. Stir well.
• Cover and cook these vegetables for 5 -8 minutes on a low flame.
• Open the lid and add the coconut milk. Give a gentle stir.
• Cover and cook till the curry thicken and all the vegetables are cooked.
• Turn off the flame. Add 5 curry leaves and drizzle 1 tbsp Coconut Oil.
• Serve hot with appam or steamed rice.


Notes:
• I’ve added more of whole spices for extra flavor. You can reduce the use of whole spices to half, if you wish too.