Vegetable Stew

Name: Vegetable Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 700 g mixed vegetables, cut into bite-size pieces; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 3 tablespoons coconut oil; 2 medium onions, thinly sliced; 3 green chillies, slit; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 sprigs curry leaves, divided; 1 teaspoon ground fennel seeds; ¼ teaspoon turmeric powder; ½ teaspoon ground black pepper; ½ teaspoon garam masala; 500 ml full-fat coconut milk, divided; 250 ml water; 1 tablespoon coconut oil; 2 tablespoons chopped coriander

About Vegetable Stew

Vegetable Stew is a gentle Kerala-style curry made with mixed vegetables in a light coconut milk gravy. It is known for its mild spice profile, soft aroma and comforting character, with green chilli, ginger, curry leaves and whole spices giving the dish flavour without making it hot or heavy.

The vegetable mix can vary between households, but potato, carrot, beans, peas, cauliflower and onion are commonly used. The aim is to keep each vegetable recognisable and tender rather than overcooked into the sauce.

Vegetable Stew is most commonly served with appam, idiyappam, bread, pathiri or chapati. It is also a useful plant-based option for family meals, breakfast spreads, catering menus and restaurant service.

Cooking Vegetable Stew Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the main challenge is keeping the vegetables evenly cooked while maintaining the light, creamy character of the gravy. Frozen mixed vegetables are also a practical and widely available option for cooks outside Kerala; add them in stages and avoid overcooking so the curry retains colour, texture and balance.

For home cooks, cut firmer vegetables such as potatoes and carrots smaller than quicker-cooking vegetables such as beans, peas or cauliflower. Add them in stages so the finished stew has texture and colour. Full-fat coconut milk gives the most rounded result, while dried curry leaves are widely available through South Asian grocery shops and work well in the base or final finish.

For professional kitchens, Vegetable Stew can become watery if the vegetable mix varies too much or if it is held for long periods. A standardised vegetable cut, measured liquids and gentle simmering help keep the sauce smooth. It is best finished with coconut milk close to service so the stew remains light rather than thickening excessively.

A good Vegetable Stew should be mild, fragrant and balanced, with a smooth coconut milk gravy that supports the vegetables without masking them.

Vegetable Stew

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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700 g mixed vegetables, cut into bite-size pieces
½ teaspoon turmeric powder
¾ teaspoon fine salt

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3 tablespoons coconut oil
2 medium onions, thinly sliced
3 green chillies, slit
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 sprigs curry leaves, divided
1 teaspoon ground fennel seeds
¼ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon garam masala

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500 ml full-fat coconut milk, divided
250 ml water
1 tablespoon coconut oil
2 tablespoons chopped coriander

Directions

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Mix the mixed vegetables with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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Heat coconut oil. Cook onions, green chillies and one sprig curry leaves until soft and pale golden.
Add ginger and garlic and cook for 2 minutes.
Add fennel, turmeric and black pepper with a splash of water. Cook for 1 minute.

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Add the mixed vegetables and turn through the aromatics.
Add water and 300 ml coconut milk. Cover and simmer for 12 to 15 minutes or until cooked through.
Stir in remaining coconut milk, garam masala, curry leaves and coconut oil. Simmer on low heat for 2 minutes and finish with coriander.

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A More Practical Route to Vegetable Stew

Vegetable Stew depends on a light coconut broth and vegetables cooked just enough to stay distinct and fresh. Recreating that clean, gentle balance from scratch can be difficult when vegetables and coconut products vary by season or supplier. For a more practical route to this comforting vegetable stew, explore the CoChilli Pro product used for this dish below.