Vegetable Stew is a Kerala special side dish for idiyappam, aapam made with a combination of vegetables simmered in coconut milk sauce. It is a popular stew from Kerala cuisine as the taste is mild and not spicy, so even kids will love it. Recipe included with step by step pictures and video.
Veg Stew is mostly made for breakfast or dinner when you want something light but still filling. There is no strong masala used in this stew so it is mild still aromatic. The addition of whole spices along with ginger, curry leaves and green chilies makes it so flavourful and delicious.
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About Vegetable Stew
Stew is a combination of vegetables / meat cooked in a liquid simmer in low heat. The cooking liquid varies it can be milk or coconut milk or just vegetable stock etc. Vegetable Stew is a popular Kerala side dish mainly served with aapam or idiyappam. The vegetables are cooked in coconut milk with whole spices, cashew paste.
These spices give mild flavor but not very strong. The addition of cashew paste is optional but I love to add it for richness ad it makes the stew creamy. Traditionally vegetable stew is had with appam / idiyappam but you can have even have it with crusty toasted bread too.
The stew has a creamy texture but still feels light while eating. Vegetables cooked till soft but not over cooked. They don't turn mushy and stays separate in the gravy. still merges well with the coconut milk sauce. Cashew paste sometimes added which makes stew little thick and rich, without making it spicy.
Some people use only potato and carrot. Others add beans, peas or cauliflower also. Green chilli can added if little heat needed, or can skip fully. Even after eating full bowl, it don't feels heavy. It also stays good for few hours if kept covered, you can reheat and eat without losing taste.
I mostly prepare this when appam or idiyappam is planned. It tastes best when served warm, it feels very soothing and easy on stomach. The mild sweetness in the curry from the coconut milk and veggies is the highlight of this stew, we all love it a lot.
Vegetable Stew Video
Vegetable Stew Ingredients
- Mixed vegetables - I have added potato, carrot, beans, peas and cauliflower. You can add more veggies or skip any as per you preference.
- Onion - I have used for slight sweetness and blends well with coconut milk. You can also use shallots.
- Cashews - I have soaked in water to ma a smooth paste, added for thickness and creamy feel. It gives richness without making stew heavy. You can skip or reduce if needed.
- Coconut milk - Thin coconut milk is used for cooking and thick one for finishing to make the stew creamy. It gives the main flavor to the stew.
- Whole spices - I added cinnamon, cloves and cardamom are added for mild aroma. It gives Kerala style flavour without making it spicy.
- Green chilli and ginger - I just added these for gentle heat and freshness. You can reduce chilli if making for kids.
- Coconut oil - I have just used for authentic taste and aroma. It gives that typical Kerala touch to the dish.
- Curry leaves - added for flavour and taste.
- Crushed Pepper -adds heat and flavor.
Why This Recipe Works
- It is a very simple recipe with no complicated steps.
- This stew is light on the stomach and easy to digest.
- Coconut milk gives rich taste without heavy spices.
- You can use any vegetables available at home.
- It pairs very well with many breakfast dishes.
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How to make Vegetable Stew Step by Step
1.Soak around 8 whole cashews in warm water for 15 minutes and grind it to a fine paste and set aside.
2.To a pot heat 1 tablespoon coconut oil - add one 1.5 inches cinnamon, 2 cloves, 2 cardamom let it splutter. Then add 2 teaspoon ginger and 2 green chillies, few curry leaves, give a quick saute.
3.Add 1 big sized onion sliced along with salt to taste cook until it turns golden.
4.Now add ½ cup carrot, ½ cup potato, ¼ cup beans,¼ cup green peas.
5.Saute for few minutes.
6.Add 1 cup thin coconut milk.
7.Cook covered for 5-7 minutes.
8.Add ½ cup cauliflower florets. Give a quick mix.
9.Cook covered for 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 switch off. Do not let it boil after coconut milk is added.
13.Mix it well. Adjust salt if needed, then add 1 teaspoon crushed pepper along 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 simmer and then add thick coconut milk. High flame may split it and spoil taste.
- Whole Spices - You can skip whole spices and add garam masala powder instead.
- Vegetable cooking - I cook vegetables just till soft. Try not to overcook it should be soft not too mushy.
- Cashew paste - I just grind it smooth and add it for richness and to make the stew creamy.
- Spice - Add 1 more green chilli if you prefer the stew a bit more spicy.
- Final resting - I keep it covered after adding thick coconut milk. This helps flavors stay fresh and nice.
- Oil - Coconut oil is the best for this stew, However you can replace it with regular cooking oil too.
Serving and Storage
Serve this with idiyappam, appam or soft dosa. It also goes well with plain rice if you prefer mild taste curry. Also leftovers can be stored in the fridge and use it within one day. Reheat slowly on low flame, don't boil too much after adding coconut milk or it will separate.
FAQS
1.Can I skip cashews in this stew?
Yes you can skip it, but stew will be little thinner. Taste will still be good.
2.Can I make this without green chilli?
Yes, you can skip chilli completely. It will be very mild and good for kids.
3.Which vegetables work best for stew?
Potato and carrot are main. Beans, peas and cauliflower also works well.
4.Can I use ready made coconut milk?
Yes, ready made coconut milk works fine. Just dilute for thin milk part if needed.
5.Can I store vegetable stew?
Yes you can keep in fridge for one day and reheat gently. Don't heat too much, coconut milk can get split.
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📖 Recipe Card
Vegetable Stew Recipe (Kerala Style Veg Stew)
Ingredients
- 1 big sized onion sliced thin
- ½ cup potatoes cut into small cubes
- ½ cup carrot cut into small cubes
- ¼ cup beans cut 1 inch long
- ¼ cup green peas
- ½ cup cauliflower florets
- 8 whole cashews
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- ½ teaspoon coconut oil
- 1 cup water
- 1 teaspoon crushed pepper
- salt to taste
To temper:
- 1 tablespoon coconut oil
- 1.5 inches cinnamon
- 2 cloves
- 2 cardamom
- 2 teaspoon ginger finely chopped
- few curry leaves
- 2 green chillies slitted
Instructions
- Soak around 8 whole cashews in warm water for 15 minutes and grind it to a fine paste and set aside.
- To a pot heat 1 tablespoon coconut oil - add one 1.5 inches cinnamon, 2 cloves, 2 cardamom let it splutter. Then add 2 teaspoon ginger and 2 green chillies, few curry leaves, give a quick saute.
- Add 1 big sized onion sliced along with salt to taste cook until it turns golden.
- Now add ½ cup carrot, ½ cup potato, ¼ cup beans,¼ cup green peas.
- Saute for few minutes.
- Add 1 cup thin coconut milk.
- Cook covered for 5-7 minutes.
- Add ½ cup cauliflower florets. Give a quick mix.
- Cook covered for few minutes until all the vegetables are cooked. Vegetables should be cooked soft but not mushy.
- Add prepared cashew paste.
- Give a quick mix.
- Add 1 cup thick coconut milk and switch off. Do not let it boil after coconut milk is added.
- Mix it well. Adjust salt if needed, then add 1 teaspoon crushed pepper along with 1 teaspoon coconut oil.
- Mix it well. Vegetable Stew is ready!
- Enjoy with aapam or idiyappam.
Video
Notes
- Coconut milk - I make sure to always simmer and then add thick coconut milk. High flame may split it and spoil taste.
- Whole Spices - You can skip whole spices and add garam masala powder instead.
- Vegetable cooking - I cook vegetables just till soft. Try not to overcook it should be soft not too mushy.
- Cashew paste - I just grind it smooth and add it for richness and to make the stew creamy.
- Spice - Add 1 more green chilli if you prefer the stew a bit more spicy.
- Final resting - I keep it covered after adding thick coconut milk. This helps flavors stay fresh and nice.
- Oil - Coconut oil is the best for this stew, However you can replace it with regular cooking oil too.
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