Easy Kerala Vegetable Stew
This Easy Kerala Vegetable Stew, is a veggie-packed coconut curry that bursts with so much flavor! Made with simple ingredients in a delicious, thick broth - this stew can be made on the Stove top, or super quick in an Instant Pot! Here, I'll share both methods!The best part? You can have it ready in less than 30 minutes!
Equipment
- 1 Instant Pot
Ingredients
STEW
- 3 tbsp coconut oil
- 1 onion medium, sliced
- 2 cloves garlic crushed (or 1 tsp minced from jar)
- 1" piece ginger crushed (or 1 tsp minced from jar)
- 2 green chillies split in the centre vertically
- 1 sprig fresh curry leaves remove from stem and tear up
- ½ tsp salt
- ¼ tsp pepper freshly ground
- 1 tsp fennel powder freshly ground
- 2-3 potatoes medium, cut into 1" pieces
- 2 carrots cut into 1" pieces
- ¾ cup green beans cut fresh or frozen 1" pieces
- ¾ cup peas frozen
- 1 cup water
FINISH WITH
- 400 ml canned coconut milk or powdered coconut milk
- 1 tbsp coconut oil
- 7-8 pieces fresh curry leaves torn
Instructions
PREP
- Aromatics: using a mortar and pestle, crush fresh garlic and ginger till it's a coarse paste, set aside.
- Coconut Milk: if you are using coconut milk powder, follow packet instructions to prepare 400mL.
SAUTE
- Sauté/caramelize onions: select "Sauté Mode" at "Normal" temperature setting, on the Instant Pot and heat coconut oil. Add sliced onions and cook for 5-7 minutes until onions have softened and are golden, stir regularly. If you find the pot is too hot, toggle to the "low" temperature setting, you do not want your onions to turn brown.
- Aromatics: add crushed ginger and garlic, mix and cook 1-2 minutes.
- Add: green chillies and torn fresh curry leaves, mix and cook 1-2 minutes.
- Spices: add salt, pepper powder & fennel powder, mix well and cook 1-2 minutes.
- Veggies: add the potatoes, carrots, beans and peas. Then mix and cook 1-2 minutes.
- Add Water: mix and cook 1-2 minutes.
INSTANT POT COOKING
- Close the lid of the Instant Pot and select the "Pressure Cook" function. Set the pressure level to "high" and timer to "2 minutes". Once the cook time is finished and all of the pressure has released naturally, open the lid.
STOVE TOP METHOD
- Follow all the same instructions as above (minus the instant pot settings). The only difference is that the vegetables will take longer to cook, once the lid is closed. It's ready when your potatoes are fork tender. Approximately 10-15 minutes.
FINISH
- After opening lid: add coconut milk and select "saute" mode. Mix well and cook for 1-2 minutes for the coconut milk to heat through. A subtle heat is ideal here - do not boil.
- Garnish: with 1 tablespoon of coconut oil and torn fresh curry leaves, serve right away.
Notes
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator