45 Min
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South Indian Vegetable Stew
Every home in South India has its own version of a vegetable coconut stew. Here is one using the bounty of spring vegetables but feel free to substitute different vegetables to suit the season.
Every home in South India has its own version of a vegetable coconut stew. Here is one using the bounty of spring vegetables but feel free to substitute different vegetables to suit the season.
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Cook Time
45 Minutes
Serves
4
Directions
Step 1
Cut the potatoes into half if needed and peel and cut the carrots into 1-inch chunks. Slice the beans or asparagus into tiny wheels and set aside separately.
Step 2
Combine the coconut oil and raw white lentils in a stockpot and heat. When the lentils start to turn golden brown, add the cloves, cardamom and mustard seeds.
Step 3
Let them sizzle for 2 to 3 seconds, then immediately add kari leaves, minced garlic, onions, potatoes, and carrots.
Step 4
Turn the heat to medium and continue cooking for 5 to 8 minutes until the onions are translucent and the potatoes have turned a golden brown. They do not need to be cooked fully.
Step 5
Add the turmeric, chile powder, grated ginger, and salt and fry for just under a minute. Next add 2 cups of water and bring the mixture to a boil, lower the heat to its lowest setting, cover the pot and simmer for 10 to 12 minutes or until the potatoes and carrots are soft and the oil rises to the top.
Step 6
Add the green beans, snap peas, or asparagus and tomatoes and turn the heat off. Let the curry rest for 10 to 12 minutes.
Step 7
Squeeze lemon juice and serve with chopped cilantro.
Notes & Variations
- Coconut oil adds a distinctive flavor. Substitute with other cooking oil like olive or toasted sesame.
- To make a chicken stew, add one pound of boneless chicken thigh at the same time as adding the onions.
- For a creamier version, add a small can of coconut milk instead of water.
Ingredients
1 cup baby potatoes (5 to 6 ounces)
2 to 3 cups chopped vegetables such as green beans, sugar snap peas, or asparagus
3 to 4 tablespoons coconut oil
1 tablespoon raw white (urad) lentils
5 to 6 whole cloves, crushed
8 to 10 whole green cardamom pods, crushed
1 teaspoon black mustard seeds
10 to 15 kari leaves
1 tablespoon minced garlic
1 cup minced onions
1/2 cup grated fresh coconut
1 to 2 small carrots
1 teaspoon ground turmeric
1 teaspoon chile powder
2 tablespoons grated unpeeled ginger
2 teaspoons sea salt
1 cup tear drop tomatoes
2 cups water
Juice of half lemon
1/2 cup chopped cilantro
Step 1
Cut the potatoes into half if needed and peel and cut the carrots into 1-inch chunks. Slice the beans or asparagus into tiny wheels and set aside separately.
Step 2
Combine the coconut oil and raw white lentils in a stockpot and heat. When the lentils start to turn golden brown, add the cloves, cardamom and mustard seeds.
Step 3
Let them sizzle for 2 to 3 seconds, then immediately add kari leaves, minced garlic, onions, potatoes, and carrots.
Step 4
Turn the heat to medium and continue cooking for 5 to 8 minutes until the onions are translucent and the potatoes have turned a golden brown. They do not need to be cooked fully.
Step 5
Add the turmeric, chile powder, grated ginger, and salt and fry for just under a minute. Next add 2 cups of water and bring the mixture to a boil, lower the heat to its lowest setting, cover the pot and simmer for 10 to 12 minutes or until the potatoes and carrots are soft and the oil rises to the top.
Step 6
Add the green beans, snap peas, or asparagus and tomatoes and turn the heat off. Let the curry rest for 10 to 12 minutes.
Step 7
Squeeze lemon juice and serve with chopped cilantro.
1 cup baby potatoes (5 to 6 ounces)
2 to 3 cups chopped vegetables such as green beans, sugar snap peas, or asparagus
3 to 4 tablespoons coconut oil
1 tablespoon raw white (urad) lentils
5 to 6 whole cloves, crushed
8 to 10 whole green cardamom pods, crushed
1 teaspoon black mustard seeds
10 to 15 kari leaves
1 tablespoon minced garlic
1 cup minced onions
1/2 cup grated fresh coconut
1 to 2 small carrots
1 teaspoon ground turmeric
1 teaspoon chile powder
2 tablespoons grated unpeeled ginger
2 teaspoons sea salt
1 cup tear drop tomatoes
2 cups water
Juice of half lemon
1/2 cup chopped cilantro
Notes & Variations
- Coconut oil adds a distinctive flavor. Substitute with other cooking oil like olive or toasted sesame.
- To make a chicken stew, add one pound of boneless chicken thigh at the same time as adding the onions.
- For a creamier version, add a small can of coconut milk instead of water.
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
CLOVES HAVE ALWAYS BROUGHT US LUCK.
Get lucky by making the recipes below!
NO FOUR LEAVES BUT JUST AS BENEFICIAL
