Healthy & Simple Kerala Veg StewVeg

1

Heat the coconut oil in a vessel. Once hot, add the whole spices—cinnamon, peppercorns, and green cardamoms—and let them splutter to release their aroma.

2

Add the sliced onions to the oil. Sauté them gently until they turn soft, translucent, and light pink in color; avoid browning them to maintain the stew's signature look.

3

Add the finely chopped green chillies, ginger paste, and garlic paste, and sauté for a few seconds.

4

Add the prepared vegetables (carrot, green peas, French beans, potatoes, and cauliflower) to the onion mixture.

5

Gently toss the vegetables, add a splash of water and salt, then cover the vessel. Let it cook until the vegetables are half-done.

6

Once the vegetables are partially cooked, pour in the thick coconut milk and stir in the prepared cashew nut paste to give the curry a rich, creamy body.

7

Bring the stew to a boil. Cover the vessel again and continue to cook until the vegetables are tender and fully done.

8

Garnish the stew with fresh curry leaves. Serve immediately alongside steaming hot rice or traditional appams.