Kerala Style Vegetable Stew

To make Kerala Style Vegetable Stew, start by washing and chopping the potatoes into medium-sized pieces. In a pressure cooker, cook the potatoes with water and salt until you hear one whistle. In a kadai, sauté onions, green chilies, ginger, and carrot pieces with a little water for about 2 minutes. Then, add the boiled potatoes and 2nd coconut milk, allowing it to boil until it thickens. Finally, stir in the thick coconut milk and cook on medium flame until it bubbles. Garnish with curry leaves and coconut oil before serving.

Yes, Kerala Style Vegetable Stew is suitable for vegan diets as it primarily consists of vegetables and coconut milk, which are plant-based ingredients. Just ensure that the coconut milk used is free from any animal-derived additives.

If you need a substitute for coconut milk in Kerala Style Vegetable Stew, you can use almond milk or cashew cream for a similar creamy texture. However, keep in mind that these alternatives will alter the flavor profile slightly, so you may want to add a bit of coconut extract to mimic the coconut flavor.

To store leftover Kerala Style Vegetable Stew, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to store it for a longer period, consider freezing it in a freezer-safe container, where it can last for up to 2 months. When reheating, add a splash of water or coconut milk to restore its creamy consistency.

Kerala Style Vegetable Stew pairs beautifully with hot palappam, idly, or dosa. These dishes complement the stew's flavors and provide a delightful texture contrast. You can also serve it with steamed rice for a hearty meal.