Digestion30 min
Kerala Vegetable Stew for a Light Dinner
A mild coconut-milk stew of potato, carrot and beans with whole spices, eaten in a small bowl with appam or rice. Gentle and easy on the stomach, not a treatment.
A soft, mild dinner
Kerala stew is a mild dish of vegetables simmered in thin coconut milk with whole spices like cardamom and cinnamon. It has no heavy masala, which makes it a gentle choice for a light dinner.
Cook the vegetables until soft, add thin coconut milk at the end and do not boil it hard. Eat a small bowl with an appam or a little rice. It is a light meal idea and not a treatment.
Ingredients
- 1 potato, 1 carrot and a handful of beans, cubed
- 1 cup thin coconut milk
- 2 cardamom pods and 1 small cinnamon stick
- Curry leaves, ginger and salt
How to prepare
- Simmer vegetables with spices, ginger and a little water until soft.
- Stir in thin coconut milk and warm through without a hard boil; add curry leaves.
How to use
- Serve a small bowl with appam, idiyappam or a little rice.
- Eat at least two hours before bed.
Helpful habits
- Use thin coconut milk for a lighter stew.
- Remove whole spices before serving.
Precautions
- Skip if coconut milk upsets you.
- People with high cholesterol should keep the coconut milk thin and the portion small.
- A meal, not a treatment.
Frequently asked questions
Can I add other vegetables?
- Yes, peas or cauliflower work well.
Is it spicy?
- No, it is mild with only a little green chilli if you like.
Can I make it ahead?
- It tastes best fresh, but can be warmed gently the next day.
