High Fructose Corn Syrup Free Vegan Kerala Vegetable Stew

Total time55 min

Prep time20 min

Cook time35 min

4.6

(18)

High Fructose Corn Syrup Free Vegan Kerala Vegetable Stew

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

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 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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!