Authentic Vegetable Stew Recipe – Coconut Milk & Cashew Paste

Last Updated on 4 months by Neha Deshmukh

Authentic Vegetable Stew Recipe – Coconut Milk & Cashew Paste

Introduction

Oh, this stew! It’s one of those recipes that just feels like home. I first made this years ago, trying to recreate a dish my grandmother used to make, and it’s been a family favourite ever since. It’s a beautiful blend of flavours – creamy coconut milk, warming spices, and tender vegetables. It’s comforting, flavourful, and surprisingly easy to make. This isn’t just a recipe; it’s a little piece of Kerala on your plate!

Why You’ll Love This Recipe

This vegetable stew is a hug in a bowl. It’s packed with goodness, naturally vegan (with a tiny tweak, see variations!), and incredibly satisfying. The cashew paste adds a richness you won’t believe, and the spices… well, they’re just magical. Plus, it’s a fantastic way to use up any vegetables you have on hand.

Ingredients

Here’s what you’ll need to create this delicious stew:

• ?? cup Cashews
• 1 Clove
• 2 Cardamom Pods
• 1 inch Cinnamon Stick
• 3 Green Chillies
• 2 tablespoon White Poppy Seeds (Khus Khus)
• 1 cup Carrots, chopped
• 1 cup Potatoes, chopped
• 1 cup Fresh or Frozen Green Peas
• 2 tablespoon Coconut Oil
• 2 sprigs Curry Leaves
• 2 inch Ginger, julienned
• 1 medium Onion, chopped
• 1 teaspoon Salt
• 1 tablespoon Cornstarch
• 1 Whole Coconut
• Water (as needed)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: Quality and Roasting

Using good quality cashews is key. They form the base of our flavourful gravy. I prefer using slightly roasted cashews for a deeper flavour, but raw cashews work just fine too. If using raw, a quick dry roast in a pan will do the trick! (About 100g cashews)

Spices: The Significance of Clove, Cardamom & Cinnamon

These aren’t just random spices! Clove adds a warm, pungent note, cardamom brings a floral sweetness, and cinnamon ties it all together with its comforting aroma. These spices are staples in South Indian cuisine and work beautifully together.

Poppy Seeds (Khus Khus): Regional Uses & Benefits

Poppy seeds add a lovely texture and nutty flavour. They’re commonly used in Kerala cuisine, and have a cooling effect, balancing the heat from the chillies. (Around 15-20g)

Coconut: Choosing & Preparing Fresh Coconut – A Guide

Fresh coconut is always best. Look for a coconut that feels heavy for its size and sloshes when you shake it – that means it’s full of milk! Cracking it open can be a bit of a workout, but it’s worth it. You’ll need the coconut meat for both thick and thin coconut milk.

Coconut Oil: Varieties & Flavor Profiles

I always use virgin coconut oil for its lovely aroma and flavour. You can use refined coconut oil if you prefer a more neutral taste, but the virgin oil really elevates the stew. (About 30ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing spice paste. Grind the cashews, clove, cardamom pods, cinnamon stick, green chillies, and poppy seeds with a little water into a super smooth paste. Set this aside – it’s the heart of our stew.
2. Next, boil the carrots, potatoes, and peas until they’re just tender but still firm. Don’t overcook them! We want them to hold their shape. Drain and set aside.
3. Now for the coconut milk. Blend the coconut meat with about 1 cup of water. Strain this through a fine-mesh sieve to get thick coconut milk. Repeat the process with the coconut pulp, adding more water, to extract the thin coconut milk.
4. Heat the coconut oil in a large pot or deep pan. Add the curry leaves and julienned ginger. Sauté for a minute or two until fragrant.
5. Add the chopped onion and salt. Cook until the onion softens and turns translucent.
6. Now, pour in that beautiful spice paste we made earlier. Fry for 2-3 minutes, stirring constantly, until it releases its aroma. This is where the magic happens!
7. Add the boiled vegetables and the thin coconut milk. Bring to a simmer and let it cook for 3-4 minutes, allowing the flavours to meld.
8. To thicken the stew, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with about ½ cup of water. Stir this into the stew and cook until it thickens slightly.
9. Finally, pour in the thick coconut milk. Simmer for just 30 seconds – don’t let it boil! – and then serve hot.

Expert Tips

A few little secrets to make your stew extra special:

Achieving the Perfect Spice Paste Consistency

The smoother the spice paste, the smoother the stew. Add water gradually while grinding to get a really fine paste.

How to Tell When Vegetables are Perfectly Boiled

They should be easily pierced with a fork, but still have a slight bite. Overcooked vegetables will become mushy in the stew.

Mastering Coconut Milk Extraction

Don’t be afraid to add more water when extracting the thin coconut milk. You want to get every last drop of flavour!

Avoiding a Broken Stew – Tips for a Smooth Sauce

Simmering the stew gently is key. High heat can cause the coconut milk to separate.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already almost vegan! Just double-check your curry leaves are sourced ethically.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment: Mild, Medium, Hot

Adjust the number of green chillies to your liking. For a milder stew, remove the seeds from the chillies. For a fiery kick, add an extra chilli or a pinch of chilli powder.

Festival Adaptation: Onam/Christmas Special

This stew is a classic part of Onam Sadhya and Christmas feasts in Kerala. It’s often served with appam or rice.

Serving Suggestions

This stew is delicious with:

• Appam (a fermented rice pancake)
• Kerala Matta Rice (red rice)
• Idiyappam (string hoppers)
• Chapati or Roti

Storage Instructions

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

FAQs

Got questions? I’ve got answers!

What is the best type of coconut to use for this stew?

Mature coconuts with plenty of water inside are ideal. Look for ones that feel heavy for their size.

Can I use pre-made cashew paste instead of grinding my own?

You can, but the flavour won’t be quite as fresh and vibrant. If you’re short on time, it’s a good substitute, but homemade is always best.

How can I adjust the thickness of the stew?

Add more cornstarch slurry for a thicker stew, or more thin coconut milk for a thinner one.

Can this stew be made ahead of time?

Yes, you can make the stew a day ahead. The flavours will actually develop even more overnight!

What are some good accompaniments to serve with this vegetable stew?

Appam is the classic pairing, but it’s also lovely with rice, roti, or even a side of papadums.

Is it possible to freeze leftover stew?

While you can freeze it, the coconut milk may separate slightly upon thawing. It will still taste good, but the texture might be a little different.