Kerala Vegetable Stew

30 mins

4 servings

Cooked 400+ times recently

Vegan

★ 4.4

Ingredients

2 tbsp Coconut Oil
7 pieces Green Cardamom (measure)
30 leaves Curry Leaves (wash)
1 piece Green Chilli (sliced)
5 g Ginger (peeled & grated)
1 piece Onion (chopped)
80 g Carrot (chunky)
100 g Potato (cut)
80 g French Beans (chopped)
80 g Frozen Peas (washed)
2 stems Coriander Leaves (minced)
200 g Coconut Milk
6 g Refined Flour (Maida)
120 g Water
1.5 tsp Salt
5 pieces Whole Black Peppercorns
0.25 tsp Black Pepper (powdered)

Instructions

One of the most popular chicken dishes from the southwestern state of Kerala, Chicken stew is just perfect for a hearty warm dinner or lunch. This Kerala-style chicken stew recipe has very well-balanced flavors with a creamy texture and is nutrient with the addition of veggies like carrots and potatoes. Pair with Appam/Malabar Parotta or Steamed Rice.

Prepare Initial Aromatics
Add 2 tbsp Coconut Oil, 7 pieces Green Cardamom (measure), and 30 leaves Curry Leaves (wash) to The Upliance jar.
Sauté Aromatics and Vegetables
The Upliance will now sauté the initial aromatics at high heat for 1 minute with automatic stirring. After this, add 1 piece Green Chilli (sliced), 5 g Ginger (peeled & grated), and 1 piece Onion (chopped) to The Upliance jar. The device will continue to sauté at high heat for 5 minutes with automatic stirring.
Simmer the Vegetable Stew
Add 80 g Carrot (chunky), 100 g Potato (cut), 80 g French Beans (chopped), and 80 g Frozen Peas (washed) to The Upliance jar. Then add 200 g Coconut Milk, 6 g Refined Flour (Maida), 120 g Water, 1.5 tsp Salt, 5 pieces Whole Black Peppercorns, and 0.25 tsp Black Pepper (powdered). The Upliance will now cook the stew at medium heat for approximately 17 minutes with automatic stirring until creamy and tender.
Garnish and Serve
The Kerala Vegetable Stew is ready. Garnish with 2 stems Coriander Leaves (minced) and serve warm.

Nutritional Information

419

Calories

36g

Carbs

Protein

29g

Fat

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Kerala Vegetable Stew

Owner Recipe

·Tried, cooked & shared by As******a Sah·Real food from a real upliance cook

South Indian • Kerala • Main Course Gravy

Kerala Vegetable Stew

30 mins

4 servings

Cooked 400+ times recently

Vegan

★ 4.4

Ingredients

2 tbsp Coconut Oil
7 pieces Green Cardamom (measure)
30 leaves Curry Leaves (wash)
1 piece Green Chilli (sliced)
5 g Ginger (peeled & grated)
1 piece Onion (chopped)
80 g Carrot (chunky)
100 g Potato (cut)
80 g French Beans (chopped)
80 g Frozen Peas (washed)
2 stems Coriander Leaves (minced)
200 g Coconut Milk
6 g Refined Flour (Maida)
120 g Water
1.5 tsp Salt
5 pieces Whole Black Peppercorns
0.25 tsp Black Pepper (powdered)

Instructions

Prepare Initial Aromatics
Add 2 tbsp Coconut Oil, 7 pieces Green Cardamom (measure), and 30 leaves Curry Leaves (wash) to The Upliance jar.
Sauté Aromatics and Vegetables
The Upliance will now sauté the initial aromatics at high heat for 1 minute with automatic stirring. After this, add 1 piece Green Chilli (sliced), 5 g Ginger (peeled & grated), and 1 piece Onion (chopped) to The Upliance jar. The device will continue to sauté at high heat for 5 minutes with automatic stirring.
Simmer the Vegetable Stew
Add 80 g Carrot (chunky), 100 g Potato (cut), 80 g French Beans (chopped), and 80 g Frozen Peas (washed) to The Upliance jar. Then add 200 g Coconut Milk, 6 g Refined Flour (Maida), 120 g Water, 1.5 tsp Salt, 5 pieces Whole Black Peppercorns, and 0.25 tsp Black Pepper (powdered). The Upliance will now cook the stew at medium heat for approximately 17 minutes with automatic stirring until creamy and tender.
Garnish and Serve
The Kerala Vegetable Stew is ready. Garnish with 2 stems Coriander Leaves (minced) and serve warm.