Sunday, May 17, 2015

Vegetable Stew

Yum
The weather is confusing, on some days it feels like summer and on others it looks like the monsoons are already here. Today was one such a day. It started out sunny and ended up wet.
When it rains, I feel like having some warm comfort food. Don't you?





And a vegetable stew is just that. It is comfort food personified. I made it with rainbow veggies. You can make it with what you have available, but I find that colorful food cheers me up. I watched this food truck on Eat Street that seemed to have the same thinking. It was a healthy food truck where the chef served everything with a colorful salad. Oooh! today's newspaper is saying food trucks are in town. Yeah, baby! I hope I find myself in the neighborhood of one interesting truck. Let me know if you try one out. Until then our little bhel puri carts will have to do.



Anyway back to the stew. I will not call this a Kerala veg stew, but it is inspired from Kerala. I made this stew with coconut milk like a lot of Kerala curries. This is my sister's recipe. So its been tried and tested on other people before me :)




I made it with cauliflower, tri-colored peppers, carrot, and french beans. You can add green peas, potatoes, frankly, any vegetable you fancy in a curry. Anything tastes good with coconut milk, I swear. This curry is mildly spiced, so it does not take you away from the delicate taste of coconut milk and the vegetables.




It can be eaten with rice or bread. The choice is yours. We enjoyed the stew with rice and spicy jigujje podi. Ummm... my mouth is watering just remembering my lunch.



Vegetable Stew



Mildly spiced vegetable stew made by cooking colourful peppers, cauliflower, carrots and beans in coconut milk 

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              3 Servings

Ingredients:

2 cups mixed Vegetables ( I used cauliflower, carrot, french beans, red, yellow and green capsicum)
1 small Onion
1 Green chilli
2 cloves Garlic
1/2 inch piece Ginger
1-2 Cloves
1 inch piece Cinnamon
4-5 Black peppercorns
8-10 Curry leaves
1.5-2 cups Coconut milk
1/2 cup Water
2-3 tsp Oil
Salt

Method:


Chop all the vegetables roughly. I like chunky pieces in my stew.
Slit the green chilli.
Crush the ginger and garlic to make a coarse paste. You can use store bought ginger-garlic paste, but I always prefer using a fresh one.
Heat oil in a pan.
Add the chopped onion, curry leaves and whole spices and fry until the onion is translucent.
Add the ginger garlic paste and stir fry for about 1 minute.
Add all the vegetable and the water.
Cover and cook until the vegetables are done.
Add salt and the coconut milk. Allow it to come to a boil and remove it off heat.
Enjoy it hot/warm with rice/bread.


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