Anti Inflammatory Vegan Kerala Vegetable Stew
Total time55 min
Prep time20 min
Cook time35 min
4.6(18)
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 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 Ā½-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
- 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 30ā45 seconds.
- 2
Add the cloves, cardamom pods, cinnamon stick, and bay leaves and stir for 30 seconds, until fragrant.
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