Simple Vegetable Stew is an easy recipe of fresh stew made in Kerala Style using fresh veggies, yummy spices, and creamy coconut milk. Simmered over the stove-top, and flavored with bay leaf, this Vegetable Coconut Soup is hearty and wholesome!
I have always loved South-Indian food and have explored the best restaurants that serve it. I am a huge fan of Malabar Parotta and find Sarvana Bhavan the best one to serve it. For the last few years, I have been cooking it at home as that helps me create healthy and fresh food.
In Kerala cuisine, this Vegetable stew or Vegetable Kurma is a big deal. People make it for special occasions, family get-togethers, or just when they want a tasty, comforting meal.
Made in coconut milk gravy with a combination of vegetables, this Kerela Style Veg Stew Recipe is perfect for everyday meals. I love the coconut flavor; it adds a unique flavor to this simple stew.
Serve it hot alongside fluffy appams (rice pancakes) or ghee rice.
Find More Vegetarian Recipes: Pumpkin Rice With Coconut Milk, Coconut Red Lentil Soup, Veg Thai Soup With Coconut Milk, Easy Chana Saag.
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Why Would You Love This Recipe?
- Great way to use vegetables of your choice.
- A simple Indian Recipe.
- Uses Fresh Ingredients and mild spices.
- Packed with Authentic Taste.
- The Best Kerala Vegetable Stew Recipe ever!
Ingredients
- Fresh Vegetables: The key ingredient is the use of fresh vegetables like potatoes, carrots, and green beans. Feel free to include any favorite veggies- green peas, and cauliflower. This veggie stew tastes best when made with a lot of veggies.
- Coconut Milk: Creamy coconut milk adds a rich texture to the stew. I have used canned coconut milk from Dabur Brand. It is thick in texture. You may dilute it to make thin coconut milk. You may use homemade coconut milk or coconut milk powder as well.
- Onions- Red Onions work best. I have used chopped onions, which add a mild sweet flavor when caramelized.
- Aromatic Spices: A blend of aromatic spices such as bay leaf and black peppercorns (or black pepper powder) adds depth to the stew. You may add other whole spices like cloves, green cardamom, cinnamon stick, fresh curry leaves, or turmeric powder. Feel free to add green chilies
- Desi Ghee: Traditionally used in Kerala cuisine, coconut oil is used for sautéing spices and vegetables. But I loved using ghee for this Kerala Stew. You may use vegetable oil to make this a vegan stew.
- Salt: A pinch of salt is essential to balance the flavors and enhance the natural taste of the vegetables and spices.
- Cilantro (Coriander leaves): Garnish the stew with fresh cilantro leaves.
How To Make Kerala Veg Stew Recipe
Step 1 Prep the Veggies
Gather the vegetables and prepare them for cooking. Peel and chop potatoes, carrots, green beans, cauliflower, and any other vegetables you wish to include in the stew. Ensure that the vegetables are cut into small cubes.
Step 2. Temper Veggies
In a large pot (heavy-bottomed wok) or Dutch oven, heat some ghee over medium heat. Once the ghee is hot, add the chopped onions, slit green chilies. Sauté for a few minutes until the aromatics are fragrant and golden brown.
Next, add the chopped vegetables to the wok and cook for a few minutes, stirring occasionally, until they begin to soften slightly.
Step 3. Pour in the Coconut Milk
Once the vegetables have started to soften, pour in the coconut milk, stirring well to combine. Allow the stew to come to a gentle simmer, then reduce the heat to low and let it cook for about 15-20 minutes.
Step 4 Season and Serve
Finally, season the stew with salt, black pepper, and cilantro leaves. Serve the delicious Kerala Style Veg Stew hot.
Variations
- Vegan Stew: To make a vegan version of the stew, simply swap Ghee with any vegetable oil or coconut oil.
- Vegetable Stew Without Coconut Milk: If you don't want to use coconut flavor, you may make a cashew paste for the texture.
- Add Spicy Kick: If you love a bit of heat, kick up the spice level by adding extra green chilies or a dash of chili powder or paprika to the stew.
- Add Nuts: Add a few toasted nuts like cashews or almonds into the stew.
Expert Tips
- If you want to this veg stew ahead of time, you may prep the veggies in advance. Wash, dry, and chop the veggies and store in a dry container with a lid or a dry newspaper in the refrigerator (summer) or in a cool place on the kitchen counter (winter).
- Make sure to cook on slow flame and add salt with veggies for quick cooking.
Storage Suggestions
To store the leftovers, allow it to cool completely before transferring it to an airtight container. Refrigerate and consume within 3 to 4 days. For longer storage, freeze in freezer-safe containers for up to 10 days. Thaw overnight in the refrigerator before reheating thoroughly before serving.
Recipe FAQs
Vegetable Stew Kerala Style is made of a combination of fresh vegetables cooked in coconut milk with aromatic spices like cinnamon, cloves, and cardamom. It often includes ingredients like curry leaves, green chilies, ginger, and garlic for added flavor, with coconut oil used for sautéing.
Appam, a South Indian delicacy, pairs well with Vegetable Stew Kerala Style, coconut milk, or a variety of chutneys such as coconut, tomato, or coriander.
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Kerala Style Vegetable Stew Recipe
Equipment
- 1 large pot
- 1 Chopping board
Ingredients
- 1 medium `Carrot
- ½ cup French Beans
- 1 medium Potato
- 1 medium Onion
- 200 ml Coconut Milk
- 1 small Bayleaf
- 1 teaspoon Ghee optional
- 2 cups Water
- as per taste Salt and Black Pepper
Instructions
- Gather the vegetables and prepare them for cooking. Peel and chop potatoes, carrots, green beans, cauliflower, and any other vegetables you wish to include in the stew. Ensure that the vegetables are cut into small cubes.
- In a large pot (heavy-bottomed wok) or Dutch oven, heat some ghee over medium heat. Once the ghee is hot, add the chopped onions, slit green chilies. Sauté for a few minutes until the aromatics are fragrant and golden brown.Next, add the chopped vegetables to the wok and cook for a few minutes, stirring occasionally, until they begin to soften slightly.
- Once the vegetables have started to soften, pour in the coconut milk, stirring well to combine. Allow the stew to come to a gentle simmer, then reduce the heat to low and let it cook for about 15-20 minutes.
- Finally, season the stew with salt, black pepper, and cilantro leaves. Serve the delicious Kerala Style Veg Stew hot.
Notes
- We can add garlic but I feel that adding garlic in every recipe makes it lead the taste as its strong flavored and I really appreciate the original taste of those veggies.
- If you want to this veg stew ahead of time, you may prep the veggies in advance. Wash, dry, and chop the veggies and store in a dry container with a lid or a dry newspaper in the refrigerator (summer) or in a cool place on the kitchen counter (winter).
- Make sure to cook on slow flame and add salt with veggies for quick cooking.
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Nutrition Facts Serving size: 1 bowl Servings: 4 Amount per serving Calories 141 % Daily Value Total Fat 10.6g 14% Saturated Fat 9.1g 46% Cholesterol 2mg 1% Sodium 21mg 1% Total Carbohydrate 11.6g 4% Dietary Fiber 2.6g 9% Total Sugars 3g Protein 2.1g Vitamin D 0mcg 0% Calcium 26mg 2% Iron 1mg 7% Potassium 334mg 7%
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