Kerala Vegetable Stew
Kerala vegetable stew is an aromatic, mildly spiced, creamy, veggie-packed coconut curry. It’s a simple, filling, feel-good, family-friendly stew.
It’s also (Indian) pantry-friendly and easily customizable based on what you’ve got at home. This is a great clean-out-the-fridge recipe. Don’t have a lot of veggies at home? Use what you have. I’ll sometimes make this using just potatoes + frozen veggies and it turns out well.
I’m sharing two methods to making this stew: in an Instant Pot, or on the stovetop. The instant pot method is really easy and takes minutes. The stovetop recipe takes longer but is a good option for those who either don’t own an IP or have the time to cook and enjoy watching a pot simmering on the stove (I like to do this on a slow weekend every now and then – it’s kinda nice).
What is Kerala Stew?
Stew, or ishtu as it’s called in Kerala, is a type of curry made with whole spices, curry leaves, and coconut milk. You can make Kerala stew using different main ingredients. I already have recipes for Egg Stew, Chicken Stew, and Ground Meat Stew on my blog. It’s about time I share this vegan version.
This South Indian Keralite stew tastes very different from my North Indian Vegetable Korma. Both are great vegetable-packed recipes, but this stew is meant to be a milder dish and calls for a different blend of spices which of course, gives it a different flavor profile.
A Good Way To Get The Whole Family Eating More Veggies
This is a great way to get your family to eat their vegetables. The curry is rich and creamy, delicately spiced (for an Indian recipe, lol), and calls for kid-friendly veggies like carrots, potatoes, green beans, and peas. I sneak cauliflower in there too!
My Keralite husband says this is just like his mom’s stew which makes me really happy because we all know, there’s nothing like mom’s cooking. She makes the most amazing food and helps me with my Keralite recipes. 🙂 My mom-in-law does not add cauliflower to stew as that’s not a commonly found vegetable in Kerala. I really like cauliflower and find it’s a good way to get my kiddos to eat it so I add it – but it’s up to you!
This type of stew is perfect for a weekend breakfast/brunch. We’ll eat it for dinner too. You can easily adapt the vegetables according to what you have at home and it’s even better the next day.
Serve this stew with appam (lacy rice pancakes – recipe coming once I can perfect them) or matta rice. Feel free to garnish this stew with ghee-coated cashews for a fancier stew or if you’re making this on a special occasion.
More Kerala Recipes
Kerala Vegetable Stew (Instant Pot and Stovetop)
Kerala Vegetable Stew (Instant Pot and Stovetop)
Ingredients
- 2 tablespoons coconut oil
- 3 cardamom pods
- 3 whole cloves
- 1- inch cinnamon stick
- 1 onion sliced
- 1 serrano pepper slit but still intact
- 1 teaspoon minced ginger
- 15-20 curry leaves
Vegetables:
- 1 pound russet potatoes peeled and chopped (approx 3 cups)
- 2 cup cauliflower florets
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped green beans
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- 1 ¼ teaspoon salt to taste
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon homemade Kerala garam masala different from garam masala
- 1 can + 1 cup full-fat canned coconut milk divided
Instructions
Instant Pot Directions
- Press saute, add coconut oil and once it melts, add cardamom, cloves, cinnamon. Once fragrant, add onion, serrano, curry leaves, ginger and saute for 3-4 minutes, or until the onions soften (no need to brown) and become fragrant.
- Add the veggies, salt, pepper, homemade Kerala garam masala and 1 can of coconut milk.
- Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Quick release.
- Press sauté and pour in the remaining cup of coconut milk. Adjust salt and pepper to taste.
Stovetop Directions
- Melt coconut oil in a dutch oven or heavy-bottomed pot over medium heat.
- Add the whole spices and after a minute, add the onion, serrano, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.
- Add the veggies, salt, pepper, homemade Kerala garam masala, 1 can of coconut milk and ½ cup of water (making this on the stovetop requires adding some water) to the pot and bring the curry to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender.Â
- Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.
Sn George says
We tried this stew yesterday and it was the best stew that I have made. So delicious! I will never make it on stovetop. Thanks much for the yummy recipe.
Ashley - My Heart Beets says
That’s so great to hear! Thank you for letting me know how much you liked this 🙂
Ashwin says
This came excellent and as advertised. Perfect consistency. Thanks,Ashley!
Ashley - My Heart Beets says
Ashwin, great to hear you liked it! Thanks for letting me know how it turned out 🙂
Sreeni Nair says
This turned out really great — fragrant and tasty. I used potatoes, carrots, frozen french cut beans, and frozen peas, and set the cook time to 4 minutes (because I was not sure whether I was supposed to thaw everything). It turned out perfectly!
Ashley - My Heart Beets says
Sreeni, that’s great to hear! I’m so glad you liked it 🙂 Thank you for letting me know how it turned out for you!
Sej says
Was easier than I thought and came out great! Authentic taste!
Ashley - My Heart Beets says
Sej, so glad you liked the stew 🙂
Robert says
Hi Ashley, do you think adding eggplant to this stew would work?
Thanks,
Robert
Ashley - My Heart Beets says
Hi Robert, I think the eggplant would mostly melt into the stew but I’m sure it’d still taste great 🙂
Jecilly Varghese says
Omg! So good. Normally I make chicken stew for Appam but had a vegetarian friend come over and I needed a good Appam stew. I had an instapot but did it stove top. Turned out great. Only change-I cooked in a little bit water first to cook the veggies -had a bad experience of curdled coconut milk and didn’t want it happening again. Then added coconut milk after veggies cooked.
My Heart Beets says
Jecilly, so glad you liked it!
Bitha says
Just made this today for a quick lunch with poori. Delicious!!! My 8 year old who is extremely picky loved the gravy. Used the Periyar brand garam masala .. will try your homemade one next time! Thanks for the awesome, detailed recipes.
Bitha
My Heart Beets says
Hi Bitha, that’s great! Glad your 8-year-old enjoyed this as well 🙂
Alison says
Delicious!
My Heart Beets says
Alison, I’m so glad you liked it! Thanks for the review 🙂
Megan says
Just made the Instant Pot version during my lunch break. Didn’t have cauliflower or green beans, so I subbed in chopped yellow summer squash and snow peas. Delicious, quick and easy.
My Heart Beets says
Megan, I’m so glad you liked it! Squash and snow peas sound like a great addition 🙂 Thanks for sharing!
Robert says
Made this for dinner tonight in my InstaPot. My
new favorite – the flavors are SUBLIME!
My Heart Beets says
Robert, that’s so great to hear! Glad you made and liked this so much 🙂
Maneesha says
Made this and loved it!! I really enjoyed the garam masala, so I added upwards of 1 tspn in the stew! Made it when my parents came over for lunch, and they loved it! Your recipes are always a winner! I know I can count on them, even new ones I’m making for the first time, when I have company over!
My Heart Beets says
Maneesha, that’s awesome to hear! I’m so happy you made this and that you and your parents loved it 🙂
Robert says
APPAM!!! I was hoping you would get that eventually 🙂
My Heart Beets says
lol! I know it’s taking me foreverrr.
Maneesha says
This is on the menu for tomorrow lunch! I can’t believe I’ve been following your blog for so long and have never made the garam masala! I’m making the garam masala now, can’t wait to try this recipe!
My Heart Beets says
Awesome! I can’t wait to hear what you think of this, Maneesha!