Kerala style vegetable stew

This fragrant stew simmers for 30 minutes and the flavors come together beautifully! The coconut milk keeps the stew light and the pearl onion are a nice touch. Try it !

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 chilies, 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 about which I have a secret to share...my friend who is a great cook told me about powdered coconut milk. I was skeptical but thought I should give it a try. It is fabulous! You can make it light or thick based on the recipe and it does not smell oily, like I expected it to! I bought it at my local Indian store.

In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chilies, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions.

Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes.

Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve. Serve with Steamed rice.

The vegetable stew can be refrigerated overnight.

Great one pot meal that my family enjoyed, I'm sure yours will too!


Until next time XOXO