-Submitted by Dahlia
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Mixed vegetable stew is a popular Kerala curry that is served with parotta, chapathi, ghee rice, aapam or idiyappam. It is a creamy and delicious curry that can also be prepared easily. Though this curry looks similar to mixed vegetable kurma, the difference is in the gravy consistency. Kurma has a thicker gravy whereas this stew has a creamier gravy.
The only time consuming part of this dish is extracting the coconut milk. You need both thin coconut milk and thick coconut milk which adds that creaminess to the gravy. However, these days you have variety of options available including coconut milk powder, canned coconut milk etc. that makes life easier.
Traditionally vegetables like potatoes, carrot and green beans are used. Other vegetables like cauliflower, green peas, broccoli, corn etc. can be used depending on their availability and personal preference. I also prefer to add 1 tsp of corn flour and more potatoes to make the stew thicker as per my family taste. Try out this recipe and share your feedback.
Recipe For Mixed Vegetable Stew
- Potatoes – 2 (cubed)
- Beans – 5 (chopped)
- Carrot – 1 small (chopped)
- Green Peas – 2-3 tbsp
- Cauliflower - 5 florets (chopped)
- Onion – ½ (sliced)
- Green Chilies – 4 (slit)
- Ginger – 1” piece (finely chopped)
- Thin Coconut Milk – 2 cups
- Thick Coconut Milk – ½ cup
- Corn Flour / Maida – 1 tsp
- Salt – to taste
- Curry Leaves – few
- Whole Garam Masala – 2 cloves, 1” piece cinnamon, 1 cardamom, 1 bay leaf
- Coconut Oil – 1 tbsp
- Heat ½ tbsp oil in a pressure cooker and add the whole garam masala – cinnamon, cloves, bay leaf and cardamom.
- Add onions and sauté for just a minute till it sweats.
- Now add the chopped ginger, slit green chilies and all the chopped vegetables. Saute for a minute.
- Add 2 cups of thin coconut milk, 1 cup of water, salt and 1 tsp of corn flour.
- Mix everything together and close the cooker.
- Cook for 2 whistles and switch off.
- Once the pressure is released, open the cooker and add the thick coconut milk.
- Add ½ tbsp of fresh coconut oil and few curry leaves.
- Keep the cooker covered for another 5 minutes for the flavours to blend. By now, the stew would have thickened and come to the perfect consistency.
- This stew can be served with aapam, idiyappam, bread, chapathi, ghee rice etc. for dinner or breakfast.
- It can also be had with a slice of toast as a light meal.
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