Vegetable Stew

Preparation Time

40

Cooking Time

30

Serves

4

Calories

1295

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Vegetables cooked with a few spices in coconut milk makes for a medley in the mouth; this vegetable stew merges well with the pancakes and rice string hoppers in Kerala and makes for an exquisite breakfast.

Ingredients

3 cups mixed vegetables

2 onions, sliced long and thin

1 tsp ginger

6 green chillies

1 tomato, cubed

2 one inch pieces of cinnamon

6 cloves

4 cardamom pods

½ tsp black peppercorns
1 cup thick coconut milk

2 cups thin coconut milk

1 sprig curry leaves

¼ cup coconut oil

Preparation

In a pan, pour oil

When the oil heats up, add the peppercorns

Throw in the cinnamon, cardamom and cloves

Add the onion slices and saute well

Add curry leaves, green chillies and ginger

Put in the mixed vegetables

Add salt, and put the lid on the pan

When half cooked, pour in the thin coconut milk and close the lid letting it cook

Once cooked, add the tomatoes

Add the thick coconut milk and take off the flame before it boils

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