Kerala Style Vegetable Stew

🔥 Prep

• Wash and cut the 300 g mixed vegetables (carrots, beans, peas, cauliflower) into bite‑sized cubes.
• Peel and dice the 1 potato into 1.5 cm cubes.
• Peel and finely chop the 1 onion.
• Peel and mince the 1‑inch ginger.
• Slit the 3 green chillies lengthwise (keep seeds for mild heat if desired).
• Measure out 250 ml thin coconut milk and 100 ml thick coconut milk.
• Measure 2 tbsp coconut oil and have 15 curry leaves ready.
• Measure 1.25 tsp salt.

🔥 Cook

• 1. Heat 2 tbsp coconut oil in a deep pan over medium heat until shimmering.
• 2. Add 15 curry leaves and let them sizzle for 10 seconds until fragrant.
• 3. Add the chopped onion and sauté for 3–4 minutes until translucent.
• 4. Stir in the minced ginger and slit green chillies; cook for 1 minute on medium heat.
• 5. Add the diced potato and mixed vegetables; toss and sauté for 4–5 minutes until they start to soften.
• 6. Pour in the 250 ml thin coconut milk, add 1.25 tsp salt, and bring to a gentle simmer over medium‑low heat; cook for 8–10 minutes until vegetables are tender.
• 7. Reduce heat to low and stir in the 100 ml thick coconut milk; simmer for 2–3 minutes just to heat through, avoiding boiling.
• 8. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer the stew to a warm serving bowl and drizzle a little extra coconut oil if desired.
• Serve hot with steamed white rice, appam, or soft idlis.
• Garnish with a few fresh curry leaves for aroma.