Vegetable Stew Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Vegetable Stew Recipe – Coconut Milk & Spice Blend

Introduction

There’s just something so comforting about a warm, fragrant stew, isn’t there? This Vegetable Stew, simmered in creamy coconut milk and kissed with warm spices, is a hug in a bowl. I first made this when I was craving something light yet satisfying, and it’s been a family favourite ever since. It’s incredibly easy to make, perfect for a weeknight dinner, and wonderfully versatile – feel free to swap in your favourite veggies! This recipe is a beautiful taste of Kerala cuisine, bringing all those lovely flavours to your kitchen.

Why You’ll Love This Recipe

This Vegetable Stew isn’t just delicious; it’s also:

• Easy to make: Minimal effort, maximum flavour!
• Healthy & Nutritious: Packed with goodness from the vegetables and healthy fats from the coconut milk.
• Versatile: Easily adaptable to your taste and what you have on hand.
• Comforting: The perfect dish for a cozy night in.
• Gluten-Free & Dairy-Free: Naturally suitable for many dietary needs.

Ingredients

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

• 1 Onion
• 1 inch piece Ginger
• 3 cloves Garlic
• 2-3 Green chilli (adjust to your spice preference!)
• 2 cups Mixed vegetables (carrot, beans, potato, cauliflower, peas)
• 1 ½ cup Thin coconut milk
• ¾ cup Thick coconut milk
• ½ tsp Pepper powder
• Salt to taste
• 1 Bay leaf
• 2 Cloves
• 1 inch piece Cinnamon
• 1 tsp Coconut oil
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right coconut milk is key here.

• Thin & Thick Coconut Milk: The thin coconut milk forms the base of the stew, gently cooking the vegetables. The thick coconut milk is added at the end for richness and creaminess – don’t boil it, just warm it through!
• Mixed Vegetables: Traditionally, this stew uses a mix of whatever seasonal vegetables are available. I love using carrot, beans, potato, cauliflower, and peas, but feel free to experiment! Cabbage, sweet potato, or even mushrooms work beautifully.
• Spices: The cloves and cinnamon add a lovely warmth and depth of flavour. Don’t skip them! A little goes a long way, though.
• Curry Leaves: These add a fantastic aroma and flavour. If you can find fresh ones, that’s ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your onion, garlic, ginger, and mixed vegetables into medium-sized pieces. Everything doesn’t need to be perfect – rustic is good!
2. Heat the coconut oil in a pan over medium heat. Add the bay leaf, cloves, and cinnamon stick. Let them sizzle for about 10 seconds until fragrant. This blooms the spices and releases their flavour.
3. Add the chopped onions and garlic to the pan. Sauté until they turn translucent and softened – about 3-5 minutes.
4. Now, stir in the ginger and green chilies. Cook for another 2 minutes, stirring constantly so the ginger doesn’t burn.
5. Add your chopped mixed vegetables to the pan and cook for 2 minutes, stirring to coat them in the spices.
6. Pour in the thin coconut milk. Add salt and pepper powder. Bring to a simmer, then cover and cook until the vegetables are tender – about 10-15 minutes.
7. Gently stir in the thick coconut milk. Warm the stew through without letting it boil. Boiling can cause the coconut milk to separate.
8. In a small pan, heat a teaspoon of coconut oil. Add the curry leaves and sauté for 5 seconds until they become crispy. Pour this fragrant seasoning over the stew.

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of bite.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.
• For a richer flavour, you can add a pinch of turmeric powder along with the other spices.

Variations

Want to make this stew your own? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your coconut milk is plant-based.
• Spice Level Adjustment: If you like things mild, use only one green chili or remove the seeds. For a spicier kick, add more chilies or a pinch of chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Regional Vegetable Variations: Feel free to use whatever vegetables are in season. Sweet potatoes, butternut squash, or even okra would be delicious additions.
• Kerala Style Adaptation: For a more authentic Kerala flavour, add a small piece of kokum (dried mangosteen) to the stew while it’s simmering.

Serving Suggestions

This Vegetable Stew is incredibly versatile. It’s fantastic with:

• Appam (lace-edged pancakes)
• Idiyappam (string hoppers)
• Bread (for soaking up all that delicious sauce!)
• Steamed rice – a simple and satisfying combination.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

• What type of mixed vegetables work best in this stew? Honestly, anything goes! But a combination of root vegetables (like carrots and potatoes) with softer vegetables (like beans and peas) works really well.
• Can I use store-bought curry leaves? Yes, you can! While fresh curry leaves are best, dried curry leaves are a good substitute. Use about half the amount as you would fresh.
• How do I make thin and thick coconut milk at home? You can make both by grating a mature coconut and soaking it in warm water. The first extraction is thin coconut milk, and the second extraction (using more water and squeezing harder) is thick coconut milk.
• What is the best way to adjust the spice level? Start with one green chili and taste as you go. You can always add more, but you can’t take it away!
• Can this stew be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours will meld together beautifully. Just add the thick coconut milk and curry leaf tempering right before serving.