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Vegetable stew recipe – vegetables with coconut milk

2012-10-16
  • Yield: 1 Bowl
  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 10m
  • Ready In: 35m
Ryhana

Cooking is a passion to me,..

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Vegetable stew – vegetables with coconut milk is an excellent dish for vegetarians. The curry goes well with chapathi, bread, paratta, appam (rice hoppers) and steamed rice.

Ingredients

  • 3 Potatoes chopped and boiled
  • 100 grams Beans chopped and boiled
  • 1 Carrot chopped and boiled
  • 1 Onion chopped
  • 2 green Chilli chopped
  • Ginger-Garlic-green Chilli paste 1/4 tbsp altogether
  • Garam masala powder - 3 pinch
  • Fennel seed powder - 1/4 thsp
  • Oil - 2 tbsp
  • 1 piece Vegetable stock dissolved in 1 cup water
  • 2 cup Coconut milk taken with 1 grated coconut
  • Salt to taste
  • Seasoning:
  • 2 pinch Garam masala
  • 6 Curry leaves

Method

Step 1

In a thick bottomed pan sauté onion in oil until the onion become transparent.

Step 2

To this add Ginger-Garlic-green Chilli paste and sauté for 1 minute.

Step 3

Then add boiled vegetables, green Chilli, 3 pinch garam masala powder and fennel seed powder. Sauté for 30 seconds and then pour vegetable stock to this. Allow the vegetables to boil in vegetable stock for 1 minute.

Step 4

Then add coconut milk. Please note after adding coconut milk the curry should not be boiled, but only heated. Adjust salt and switch of the flame.

Step 5

Season with 2 pinch of garam masala and curry leaves on top and serve Vegetable stew - vegetables with coconut milk with bread or appam or chapathi or steamed rice.

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