Kerala Style Vegetable Stew

Kerala Style Vegetable Stew

In Kerala this is pronounced “ish-tew”. Despite the name, it’s just a thin curry, not a soup, to be eaten with pancakes called appam, or with rice. My Aunty used to make it for me, and I loved it so much I used it as the inspiration for the sauce we sell called Coconut Curry.

Serves:  4

2 medium boiling potatoes, peeled and cut into ½” cubes
1 medium carrot, peeled and sliced or cut into batons
1 small onion, sliced
1-2 green chilies (serrano, jalapeno or Thai), slit part-way lengthwise
5 ginger slices, 1/8” thick
12 fresh curry leaves, divided (optional)
½ teaspoon salt
¾ cup coconut milk, divided
1 ½ cups water
1 cup frozen peas
1 tablespoon coconut oil (optional)

In a saucepan, combine potato, carrot, onion, green chili, ginger, 6 of the fresh curry leaves, and salt. Add in ½ cup of the coconut milk, and all the water. Bring to a simmer and cook 10 minutes or until potato is soft.

With the back of a spoon, smash some of the potatoes to help thicken the sauce. Add the peas and cook another 3-5 minutes.

Stir in the remaining ¼ cup coconut milk, bring to a simmer and turn off heat. Do not boil or coconut milk will split.

Sprinkle with remaining curry leaves and drizzle with coconut oil. Serve over rice or with appam pancakes.