Low Iodine Vegan Kerala Vegetable Stew

Total time55 min

Prep time20 min

Cook time35 min

4.6

(18)

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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.

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