So you is likely to be preparing Vegetable Stew recipes for your family however this ideas may be helpful.
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Before you jump to Vegetable Stew recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to vegetable stew recipe. You can have vegetable stew using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Stew:
- You need 1 inch Ginger - finely chopped (Do not grate or mince) -
- Prepare 2 - 3 Green Chilli - slit lengthwise
- Take 1 sprig Curry Leaves -
- Provide 1 Potato large - cut into cubes
- Use 2 Carrots - cut into cubes
- Get 1 cup Green peas Boiled -
- Use 1 cup Cauliflower florets (not mandatory) -
- Get 1 Red Onion thinly - sliced
- Prepare 2 cups coconut milk medium -
- Provide 1 tbsp Milk
- Take Cooking oil - Minimal for shallow fry
- Provide 1 inch Cinnamon - stick
- Get 2 - 3 Cloves -
- Prepare 2 Cardamom -
- Get 10 Pepper Corns -
- Take 1 tsp Fennel seeds -
- You need 1 tsp pepper Freshly Crushed -
- Use 3 - 4 Shallots -
- Use 1 sprig Curry leaves -
- You need 1 tsp Coconut oil -
- Use 3 - 4 Cashews (optional. I did not use) -
Instructions to make Vegetable Stew:
- Heat the pot/pan. Add oil. Keep heat to medium. You can test the heat by dropping a piece of onion in the oil. Once it begins to sizzle, the temperature is just right.
- Add the coarsely ground spices, followed by the onions. Saute it lightly. Once the onion starts changing color, add the green chillies and chopped ginger.
- As soon as onions become pink add the potatoes. Keep sauting. After 2 minutes add the carrots, followed by the green peas and finally the cauliflower. The trick is not to over cook or burn the veggies, and to get them well coated with the spices.
- Throw in the curry leaves. Mix well and add a cup of water, or as much needed to cover three fourth of the cooking vegetables. Cook covered for 3-4 minutes. Check for the texture of the carrot. It should be mildly tender, but should not get mashed.
- Add the salt. Mix well.
- Now add the coconut milk. I used store bought canned coconut milk. The real cooking of the vegetables should be in this milk. Cook in medium flame till you see the first bubble. Immediately lower the flame, cover and cook in low flame for another 8-10 minutes. The milk should not bubble or froth up. If this happens, the cream from the milk will crack up, gravy will become thin and runny, and the true essence of the stew will be lost. Once done, you can turn off the gas.
- In a separate pan, heat up the coconut oil for the garnish.Add the cashews if you are using them. Once mildly fried, add the shallots and saute well till they become soft and pink. Turn heat off, and throw in the curry leaves. Add the crushed pepper, and top this garnish on the the cooking stew. Add the milk to this pan, wash out the remnants and pour it on to the stew.
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