Top 15 Vegetable Stew Recipes in The World

Ingredients

• Cardamom-3 nos
• Cloves-3 nos
• Cinnamon stick-1 ” piece
• Whole black pepper-8 to 10 nos
• Ginger,finely chopped- 1.5 tsp
• Garlic,finely chopped-1.5 tsp
• Green chilies,cut vertically-2 to 3 nos( or according to taste)
• Onion ,sliced-1 large
• Curry leaves-2 sprigs
• Carrot,cubed- 1 medium
• French beans,cut into 1″ pieces-5 to 6 nos
• Green peas,frozen or fresh-1/2 cup( see notes)
• Potato,cubed- 1 medium
• Thin coconut milk-1.5 cups
• Thick coconut milk-1/2 to 3/4 cup
• Oil / Ghee-as required
• Salt-to taste

Instructions

1. Heat oil in a pan ,add cardamom,cloves,cinnamon and whole black pepper.Saute until fragrant.
2. Add ginger,garlic,green chilies,onion and curry leaves.Saute until onion turns translucent.
3. Add carrot,beans,green peas and potato.
4. Add  thin coconut milk.Add salt to taste and mix well.Cover and cook until done.
5. Remove the lid , add thick coconut milk and cook for few more minutes.Heat oil/ghee in a pan,add curry leaves and saute for few seconds.Add this to the vegetable stew and stir gently.
6. Serve with palappam / idiappam /roti

Recipe Notes

• If you want a thicker gravy,add 1 or  2 tbsp of cashew nut paste along with thick coconut milk.To prepare cashew nut paste soak 6 to 8 cashew nuts in warm water  for about 10 minutes and grind to form a smooth paste.
• Adjust the quantity of green chilies according to your taste.
• If you are using dried green peas,soak it in water for about  8 hours.Drain and cook using a pressure cooker until 3/4 th done and then add it to the sauteed onions,along with the rest of the vegetables.

Recipe Source