Vegetable Stew
Author:
Yummy N Tasty
Posted on,
19, May 2013
6.2 K views.
2
4.7/5 ( 3 votes )
Yields
3-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
40-50 mins
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Recipe video
Ingredients:
- Potato, medium sized - 1 Nos, cut into small cubes
- Carrot, medium-large sized - 1 Nos, cut into small cubes
- Beans - 3-4 Nos, cut into 1 inch pieces
- Onion, medium sized - 1 Nos, finely chopped
- Ginger - 1 inch piece, finely chopped
- Garlic - 3 medium cloves, finely chopped
- Green chilli - 2-3 Nos, chopped
- Pepper powder - ½ Teaspoon
- Thin coconut milk – 1 ½ cup
- Thick coconut milk – ¾ cup
- Bay leaf - 1 Nos
- Cloves - 2 Nos
- Cinnamon - 1 inch piece
- Coconut oil - 2 Tablespoon
- Curry leaves - 1 sprig
- Salt to taste
Instructions:
- Heat 1 ½ tablespoon of oil in a heavy bottomed pan, add in the bay leaf, cloves, cinnamon and saute for few seconds.
- Add in the chopped onion and saute till the onions becomes translucent.
- Then add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
- Then add chopped potato, carrot, beans and saute for 2-3 minutes.
- Now add in the thin coconut milk, pepper powder, salt and cook till the vegetables are cooked well.
- Once the vegetables are cooked and the gravy becomes thick, add in the thick coconut milk.
- Stir continuously for 1-2 minutes on medium heat, and then remove from flame. Do not boil the curry after adding the thick coconut milk.
- Heat ½ tablespoon of oil in a pan, add in the curry leaves and saute for few seconds, then pour this over the curry.
- Mix well before serving. Serve warm with palappam, chappathi etc.
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Vegetable Stew
| Author - Yummy N Tasty |
| Posted on - 19, May 2013 |
| Recipe URL, https://www.yummyntasty.com/recipes/vegetable-stew/ |
| Cooking time - 40-50 minutes |
| Serving - 3-5 person(s) |
Ingredients :
- Potato, medium sized - 1 Nos, cut into small cubes
- Carrot, medium-large sized - 1 Nos, cut into small cubes
- Beans - 3-4 Nos, cut into 1 inch pieces
- Onion, medium sized - 1 Nos, finely chopped
- Ginger - 1 inch piece, finely chopped
- Garlic - 3 medium cloves, finely chopped
- Green chilli - 2-3 Nos, chopped
- Pepper powder - ½ Teaspoon
- Thin coconut milk – 1 ½ cup
- Thick coconut milk – ¾ cup
- Bay leaf - 1 Nos
- Cloves - 2 Nos
- Cinnamon - 1 inch piece
- Coconut oil - 2 Tablespoon
- Curry leaves - 1 sprig
- Salt to taste
Instructions :
- Heat 1 ½ tablespoon of oil in a heavy bottomed pan, add in the bay leaf, cloves, cinnamon and saute for few seconds.
- Add in the chopped onion and saute till the onions becomes translucent.
- Then add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
- Then add chopped potato, carrot, beans and saute for 2-3 minutes.
- Now add in the thin coconut milk, pepper powder, salt and cook till the vegetables are cooked well.
- Once the vegetables are cooked and the gravy becomes thick, add in the thick coconut milk.
- Stir continuously for 1-2 minutes on medium heat, and then remove from flame. Do not boil the curry after adding the thick coconut milk.
- Heat ½ tablespoon of oil in a pan, add in the curry leaves and saute for few seconds, then pour this over the curry.
- Mix well before serving. Serve warm with palappam, chappathi etc.
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