Low Sodium Vegan Kerala Vegetable Stew

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 tsp mustard seeds
4 whole cloves
4 green cardamom pods, lightly crushed
1 cinnamon stick (about 2 inches)
2 dried bay leaves
1 medium yellow onion, thinly sliced
1 tbsp fresh ginger, finely grated
3 garlic cloves, finely minced
2 fresh green chiles (such as serrano or thai), slit lengthwise
10 fresh curry leaves
2 medium yukon gold potatoes (about 12 oz total), peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into ½-inch rounds
6 oz green beans, trimmed and cut into 1-inch pieces
1 tsp ground black pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup water
1 can (13.5 oz) full-fat coconut milk
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30–45 seconds.
2
Add the cloves, cardamom pods, cinnamon stick, and bay leaves and stir for 30 seconds, until fragrant.

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