VEGETABLE STEW

This easy-to-make vegetable stew is the perfect hearty dish for an easy dinner that the whole family can enjoy!

It is filled with vegetables like carrot, beans and potato and more tasty and healthy ingredients.

With this simple and tasty vegetable stew, you’ll be getting healthy veggies into your diet and loving every bite.

Vegetable stew is a great healthy dinner option. This recipe is healthy, flavorful and delicious.

Along with all the nutritious vegetables in the stew, it’s made with coconut milk and cashew paste which makes the stew rich and flavorful.

You can serve this stew with Indian bread varieties like chapati, naan, and appam or you can serve it with dinner rolls or bread.

Ingredients Used in this Recipe

Whole spices: I have used 1 small piece of a cinnamon stick, a few cloves, a few green cardamom pods, star anise and bay leaves. These spices give aroma to the stew.

Vegetables: I have used onions, green chilies, potatoes, carrot and green beans in this stew.

Coconut milk: It gives richness and flavor to the stew. I have used freshly squeezed coconut milk, but you can also use store-bought.

Cashew nuts: Give flavor and adds creaminess to the stew.

Ginger garlic paste: Gives flavor and aroma. Also helps in digestion.

Garam masala: Gives flavor to the stew.

Fresh coriander or curry leaves: Make the curry more colorful, also gives aroma and flavor.

Oil: I have used coconut oil in this recipe. It gives more flavor.

How to make Vegetable Stew

To make this easy and flavorful stew, first heat oil in a thick-bottomed pan over a medium flame. Add the whole spices and fry for 30 seconds.

Add the onion pieces and sauté until soft.

Then add the ginger-garlic paste and sauté for a minute or until the raw smell is gone.

Add the split green chilies into the onion mixture and sauté for a few seconds.

Add the chopped vegetables and sauté for 2 minutes, then add one cup of water (measured in a 250 ml cup) and the required amount of salt and cook the vegetables until soft.

When the vegetables are cooked, reduce the heat to low, add the coconut milk and cashew paste and give a gentle stir.

Add the garam masala powder and mix gently. Cook until it just starts boiling. Do not let it boil.
Give it a good stir, add the curry leaves or coriander leaves.

Switch off the stove and it is ready to serve.

Variations

You can cook the vegetables and then add into the curry. Cook the vegetables separately and add into the curry after sautéing the green chilies. This saves time.

You can make this curry without adding cashew nut paste. It will also taste good.

You can also make this curry using other vegetable oils like corn oil or sunflower oil. But coconut oil tastes better.

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Ingredients

• Whole spices

• 1 small piece of a cinnamon stick

• 3 or 4 cloves

• 4 to 5 green cardamom pods

• 2 star anise

• 2 bay leaves

• Other ingredients

• 1 medium onion cut into half slices

• 3 to 4 green chilies split

• 1 teaspoon of ginger paste

• 1 teaspoon of garlic paste

• 2 medium potatoes peeled and cut into medium cubes

• 1 small carrot cut into small pieces

• 10 to 15 green beans cut into 2 cm pieces (1 inch)

• 1 cup of thick coconut milk measured in a 250 ml cup

• 5 to 6 cashew nuts soaked in water for an hour and ground into fine paste

• Few curry leaves or 2 table spoons of finely chopped fresh coriander leaves

• 2 to 3 teaspoons of coconut oil or any other vegetable oils like corn oil or sunflower oil

• Required amount of salt

• 1/4 teaspoon of garam masala powder

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Directions

• Heat oil in a thick-bottomed pan over a medium flame. Add the whole spices and fry for 30 seconds.
• Add the onion pieces and sauté until soft.
• Add the ginger garlic paste and sauté for a minute or until the raw smell is gone.
• Add the split green chilies and sauté for few seconds.
• Add the chopped vegetables and sauté for 2 minutes, then add one cup of water (measured in a 250 ml cup) and the required amount of salt and cook the vegetables until soft.
• When the vegetables are cooked, reduce the heat to low, add the coconut milk and cashew paste and give a gentle stir.
• Add the garam masala powder and mix gently. Cook until it just starts boiling. Do not let it boil.
• Give it a good stir, add the curry leaves or coriander leaves.
• Switch off the stove and serve.

STEP BY STEP PICTURES

Heat oil in a thick-bottomed pan over a medium flame. Add the whole spices and fry for 30 seconds.

Add the onion pieces and sauté until soft.

Add the ginger-garlic paste and sauté for a minute or until the raw smell is gone.

Add the split green chilies and sauté for a few seconds.

Add the chopped vegetables and sauté for 2 minutes, then add one cup of water (measured in a 250 ml cup) and the required amount of salt and cook the vegetables until soft.

When the vegetables are cooked, reduce the heat to low, add the coconut milk and cashew paste and give a gentle stir. Then add the garam masala powder and mix gently. Cook until it just starts boiling. Do not let it boil.

Give it a good stir,

add the curry leaves or coriander leaves.

Switch off the stove and serve.

Recipe Notes

You can increase or decrease the amount of green chili depending on the spiciness you want.

You can add coriander leaves if you do not have curry leaves, or you can add both coriander and curry leaves.

Reduce the temperature of the stove to low and add the coconut milk and do not let it boil.

Cashew nut paste is optional, you don’t have to add it if you do not have or don’t like it.