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Kerala Vegetable Stew

Filling and full of flavor, this stew is delicious served with appam.
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Indian


  • ½ c. cubed carrots
  • ¼ c. cubed potatoes
  • 1 tsp. ginger paste
  • ¼ c. green peas
  • ¼ c. chopped onion
  • 3 cloves
  • 1 tsp. garlic paste
  • 2 cardamoms
  • ½ tsp black peppercorns
  • ½ c. thick coconut milk
  • 1 ½ c. thin coconut milk
  • 10 curry leaves
  • 3 tbsp. coconut oil
  • salt to taste


  • Begin by crushing the clove, cardamom, and black peppercorn. You can use a spice grinder or you can crush using a heavy glass cup. Then, in a large skillet, heat the coconut oil over medium heat and add the crushed spices. Saute the spices for about 30 seconds before adding in the onions. Continue to cook the onions until they become transparent before adding in the ginger and garlic paste. Cook the mixture for another minute before adding in the cubed vegetables and mixing well.
  • Continue to cook the vegetables, stirring frequently, for another two minutes before adding in the thin coconut milk and bringing to a simmer. Allow the mixture to simmer for 10 minutes before adding in the salt and thick coconut milk and allowing to simmer for another 5-7 minutes. Then remove the pan from heat and add the curry leaves. Serve hot with appam and enjoy!
Keyword Kerala Breakfast Recipe, Kerala Vegetable Stew