Kerala Vegetable Stew (Instant Pot and Stovetop)

Kerala Vegetable Stew (Instant Pot and Stovetop)

The Kerala vegetable stew is a fragrant, gently spiced, creamy curry filled with an assortment of vegetables in a coconut base. This uncomplicated, satisfying, family-friendly stew is also adaptable to what you have in your pantry and kitchen, making it an excellent option for using up ingredients in your fridge.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 612 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 3 cardamom pods
  • 3 whole cloves
  • 1- inch cinnamon stick
  • 1 onion sliced
  • 1 serrano pepper slit but still intact
  • 1 teaspoon minced ginger
  • 15-20 curry leaves

Vegetables

  • 1 pound russet potatoes peeled and chopped (approx. 3 cups)
  • 2 cup cauliflower florets
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 1 cup chopped green beans
  • 1 ¼ teaspoon salt to taste
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon homemade Kerala garam masala different from garam masala
  • 1 can + 1 cup full-fat canned coconut milk divided

Instructions
 

Instant Pot Directions

  • Press saute, add coconut oil and once it melts, add cardamom, cloves, cinnamon. Once fragrant, add onion, serrano, curry leaves, ginger and saute for 3-4 minutes, or until the onions soften (no need to brown) and become fragrant.
  • Add the veggies, salt, pepper, homemade Kerala garam masala and 1 can of coconut milk.
  • Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
  • Quick release.
  • Press sauté and pour in the remaining cup of coconut milk. Adjust salt and pepper to taste.

Stovetop Directions

  • Melt coconut oil in a dutch oven or heavy-bottomed pot over medium heat.
  • Add the whole spices and after a minute, add the onion, serrano, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.
  • Add the veggies, salt, pepper, homemade Kerala garam masala, 1 can of coconut milk and ½ cup of water (making this on the stovetop requires adding some water) to the pot and bring the curry to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender. 
  • Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.

Notes

Feel free to garnish this stew with ghee-coated cashews for a fancier stew or if you’re making this on a special occasion.
 

Nutrition

Calories: 612kcalCarbohydrates: 60gProtein: 11gFat: 37gSaturated Fat: 34gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 682mgPotassium: 1254mgFiber: 12gSugar: 12gVitamin A: 7762IUVitamin C: 156mgCalcium: 122mgIron: 6mg
Keyword Kerala Vegetable Stew (Instant Pot and Stovetop)
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Article Categories:
Kerala Recipes

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