Vegan vegetable stew is a one-pot, very fragrant, mildly spiced, creamy, soothing coconut milk based comfort curry that is always a crowd fave!
This is a truly blue coconut based dish which heavily relies on coconut milk and oil for the flavors. Instead of vegetables just the potato and boiled eggs taste great, or chicken or red meats too are often used keeping rest of the ingredients same. adding little white vinegar to cut on the fat. You are free to deviate to potato soup or cream of chicken or mushroom path here . They all come under the same western flavor profile while adopting to the local ingredients. The state of Kerala has been popular spot among merchants and a major player since ancient times in the spice trade exports and and that explains how the cuisine evolved.
What do you have this vegan vegetable stew with?
Traditionally this is a breakfast item and served with plain white bread, bread rolls or hoppers/ rice crepes (check video below) or sting hoppers. During olden times , stew was served for lunch as the first course with bread for most Christian special occasions. Stew is very popular among Keralites till date, it is served with string hoppers or hoppers for breakfast or dinner.
Can I use masala powders instead of whole spices used in this vegan vegetable stew ?
Dry spices gives the flavor and aroma minus the heat. Even if you omit all the whole spices make sure to add pepper powder at least. There is no harm in using powders but it will alter flavor and color greatly, it will taste equally good.
Coconut milk notes :
Do not use frozen coconut milk or even refrigerated ones. Once refrigerated oil separates from the milk which completely changes the texture and it will curdle in the stew. Coconut milk straight out of the can is best. Of course if you make your own coconut milk nothing to beat that.
Be aware: Whole spices have a tendency of bursting when it comes in contact with hot oil. Please keep the glass lid handy. I would recommend giving the whole spices a slight crush so no air pockets are formed which initiates bursting.
Which method is best for making this vegan vegetable stew, stove top VS instant pot?
Stove top takes longer to cook but if you use a stove top pressure cooker then it is the same.
Vegan Vegetable Stew
INGREDIENTS :
Vegetables
- 2 Carrots (peeled )
- 5-6 Green beans
- 1/2 cup Frozen green peas
- 2 Potatoes (peeled)
- 10 Cahew nut
Dry Whole Spices used
- 4 pods Cardamom
- 4-5 Cloves
- 1 inch Cinnamon stick (Indian bark preferred)
- 6-8 Black pepper corns
Others
- Ginger (Small piece)
- 1 Green chilli
- 1 small size Onion
- Few Sprigs Curry leaves
- 1/2 -3/4 cup Coconut milk I have used canned but fresh is best
- Few tsp Coconut oil
- Salt to taste
INSTRUCTIONS :
- Peel the carrot and potatoes.Thinly slice the onion and ginger Cut all veggies into large chunky pieces.
IN INSTANT POT METHOD
- Switch on SAUTE MODE. Add a few tsps of coconut oil. When the oil heats up add the spices one by one – cardamom, cloves, cinnamon, black pepper saute for a minute then cashew nut. When the cashewnut is roasted to light brown color add green chili and chopped ginger.
- When ginger gives a nice aroma add the sliced onion saute for a minute then add green beans, carrot, potatoes mix everything well. Add salt, 2-3 tsps of coconut milk and 1 1/2 cups of water finally the frozen peas. Mix once again.
- Switch OFF SAUTE MODE and switch ON – MANUAL MODE (set it for –> 7-10 minutes (depending on how cooked you like ) On sealing mode.Open the lid after 15 minutes of natural pressure release.
- Mash few pieces of potato to add thickness. Switch on SAUTE Mode give it two minutes to simmer.Switch off the instant pot.
- The Vegan Vegetable Stew is ready to be served. Any kind of flat breads, dinner rolls or plain bread, hard or soft that will simply mop the plate is fine.
IN STOVE TOP METHOD
- Heat a heavy bottom pan add a few tsps of coconut oil. Reduce heat to medium-low.When the oil heats up add the spices one by one – cardamom, cloves, cinnamon, black pepper saute for a minute then cashew nut. When the cashewnut is roasted to light brown color add green chili and chopped ginger.
- When ginger gives a nice aroma add the sliced onion saute for a minute then add green beans, carrot, potatoes mix everything well. Add salt, 2-3 tsps of coconut milk and 1 1/2 cups of water finally the frozen peas. Mix once again.
- Cook covered for 15- 20 minutes on medium-low heat until the vegeggies are cooked 95%. Mash few pieces of potato to add thickness. Then give it two minutes to simmer.
- The Vegan Vegetable Stew is ready to be served. Any kind of flat breads, dinner rolls or plain bread, hard or soft that will simply mop the plate is fine.
Video
NOTES :
If you are looking for similar flavor profile mild chicken curry you got to try this one.
Hope you will fall in love with this vegan stew.
Meena