vegetable stew recipe Veg Stew Recipe

Vegetable stew, a Kerala special side dish to Idiyappam, is made from a combination of vegetables simmered in coconut milk sauce. It is a popular stew of Kerala cuisine as it has a mild taste and is not spicy, so even children will love it. Recipe included with step-by-step pictures and videos.

Veg stew is mostly made for breakfast or dinner when you want something light but filling. There are no strong spices used in this stew so it is mild yet aromatic. Mixing whole spices with ginger, curry leaves and green chillies makes it very tasty and flavourful.

About Vegetable Stew

Stew is a combination of vegetables/meat cooked in a liquid simmer over low heat. The cooking liquid varies, it can be milk or coconut milk or just vegetable stock etc. Vegetable stew is a popular side dish of Kerala mainly served with Aapam or Idiyappam. Vegetables are cooked in coconut milk with whole spices, cashew paste.

These spices give a mild flavor but not too strong. Adding cashew paste is optional, but I like to add it to make it more delicious as it makes the stew creamier. Vegetable stew is traditionally eaten with appam/idiyappam, but you can also have it with crusty toasted bread.

The stew has a creamy texture but still feels light after eating. Cook the vegetables until soft but do not overcook. They do not turn into mush and remain separate in the gravy. It still pairs well with coconut milk chutney. Sometimes cashew paste is also added which makes the stew slightly thick and dense without making it spicy.

Some people use only potatoes and carrots. Others also add beans, peas or cauliflower. If some heat is needed, you can add green chillies, or leave it out completely. It doesn’t feel heavy even after eating the entire bowl. If it is kept covered, it remains good for a few hours, you can reheat it and eat it without losing its taste.

I prepare it mostly when appam or idiyappam is planned. It tastes best when served hot, it feels very comforting and easy on the stomach. The mild sweetness in the coconut milk and vegetable curry is the highlight of this stew, we all love it.

Vegetable Stew Ingredients

• mixed vegetables – I have added potatoes, carrots, beans, peas and cauliflower. You can add more vegetables or leave out any as per your choice.
• Onion – I use this for light sweetness and mixes well with coconut milk. You can also use chickpeas.
• Cashew – I soaked it in water to make a smooth paste and added it for thickness and creamy feel. It adds richness without making the stew heavy. You can skip or reduce if necessary.
• coconut milk – Thin coconut milk is used for cooking to make the stew creamy and thick milk is used for finishing. It gives the main flavor to the stew.
• whole spices – I added cinnamon, cloves and cardamom for mild aroma. It gives a Kerala style taste without making it spicy.
• Green chilli and ginger – I have added these only for slight warmth and freshness. If you are making it for children then you can reduce the chilli.
• coconut oil – I have used only authentic taste and aroma. This gives the dish a distinctive Kerala touch.
• Cdry leaves – Added for aroma and flavor.
• crushed black pepper -Adds heat and flavor.

Why does this recipe work

• This is a very simple recipe with no complicated steps.
• This stew is light on the stomach and easy to digest.
• Coconut milk adds rich flavor without heavy spices.
• You can use any vegetable available at home.
• It pairs very well with many breakfast dishes.

How to make vegetable stew step by step

1.Soak about 8 whole cashews in hot water for 15 minutes and grind them into a fine paste and keep aside.

2. Heat 1 tablespoon coconut oil in a vessel – add 1.5 inches cinnamon, 2 cloves, 2 cardamoms and let it splutter. Then add 2 teaspoons ginger and 2 green chillies, some curry leaves and fry lightly.

3. Add 1 big sized chopped onion along with salt as per taste and cook till it turns golden.

4.Now add ½ cup carrots, ½ cup potatoes, ¼ cup beans, ¼ cup green peas.

5. Fry for a few minutes.

6. Add 1 cup thin coconut milk.

7. Cover and cook for 5-7 minutes.

8.Add half cup cauliflower florets. Mix quickly.

9. Cover and cook for a few minutes until all the vegetables are cooked. Vegetables should be cooked soft but not mushy.

10. Add prepared cashew paste.

11.Give a quick mix.

12. Add 1 cup thick coconut milk and turn off. Do not let it boil after adding coconut milk.

13. Mix it well. Adjust salt if necessary, then mix 1 teaspoon cracked black pepper with 1 teaspoon coconut oil.

14. Mix it well. Vegetable stew is ready!

Enjoy with aapam or idiyappam.

Expert Tips

• coconut milk – I make sure to always boil it and then add thick coconut milk. Due to high flame it may burst and the taste may get spoiled.
• whole spices – You can leave out whole spices and add garam masala powder instead.
• cooking vegetables – I cook vegetables only until they become soft. Try not to overcook it, it should be soft and not too mushy.
• cashew paste – I just grind it smooth and add it for richness and to make the stew creamy.
• Spices – If you like the stew a little more spicy then add 1 more green chilli.
• final rest – I add thick coconut milk to it and keep it covered. This helps the flavors stay fresh and good.
• Oil -Coconut oil is best for this stew, although you can also replace it with regular cooking oil.

serving and storage

Serve it with idiyappam, appam or soft dosa. If you like mild flavored curry then it also goes well with plain rice. Apart from this, leftover food can be kept in the refrigerator and used within a day. – Heat slowly on low flame, add coconut milk and do not boil it too much, otherwise it will separate.

general questions and answers

1.Can I skip cashews in this stew?

Yes, you can leave it out, but the stew will be a little thinner. The taste will still be good.

2.Can I make this without green chillies?

Yes, you can skip chilli completely. It will be very light and good for children.

3. Which vegetables work best for stew?

Potatoes and carrots are the main ones. Beans, peas and cauliflower also work well.

4.Can I use ready made coconut milk?

Yes, prepared coconut milk works well. If necessary, dilute it for thinner milk portion.

5.Can I store vegetable stew?

Yes, you can keep it in the fridge for a day and reheat it gently. Do not heat too much, coconut milk may curdle.

If you have any further questions about this Vegetable Stew Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this Vegetable Stew Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card