Kerala Style Vegetable Stew Recipe

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Vegetable Stew

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Course: Breakfast, Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 2 -3
Author: Maria Jose Martin


  • 1 big Carrot (cubed)
  • 1 big Potato (cubed)
  • 1/4 - 1/2 cup Green Peas (I used frozen peas)
  • 1 big Onion (sliced finely)
  • 4-5 Green chilly
  • 1 tbsp each Crushed Ginger & garlic
  • 1/2 tsp Whole black pepper
  • 1 piece Cinnamon
  • 3 Cloves
  • 3 Cardamom
  • 1.5 cups Thin coconut milk
  • 1/2 - 3/4 cup Thick coconut milk
  • Curry leaves
  • Salt
  • Coconut oil


  • Heat oil in a deep bottom pan & splutter the crushed spices. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent. Dont make the onions brown. Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx. Add thick coconut milk and cook for 5 more minutes & remove from fire. Garnish with curry leaves fried in coconut oil or ghee.


If you want to make the gravy very thick, add 1 tbsp of cashew paste. To make cashew paste, soak cashews (around6,7) in hot water for 5-10 mins. Grind it into a smooth paste. Mix the cashew paste with thick coconut milk & add to the curry. It increases the taste and also gives a thick gravy.
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Recipe adapted from Kitchens of Kerala by Nimmy Paul

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