Vegetable stew

Ingredients (17)

• coconut oil3 tbsp
• cardamom4
• cloves6
• cinnamon stick3
• ginger1
• green chillies3.5
• onion1
• curry leaves2 sprig
• salt1.25 tsp
• potato0.5 cup
• carrot0.5 cup
• green beans0.25 cup
• cauliflower florets0.5 cup
• water1.5 cup
• thick coconut milk1 cup
• black pepper0.75 tsp
• cashew nuts10

Method

1. 1

   Heat the coconut oil in a heavy-bottomed pan over medium heat.

2. 2

   Add the cardamom, cloves and cinnamon stick. Sauté for about 30 seconds until fragrant.

3. 3

   Add the ginger, green chillies, sliced onions and curry leaves.

4. 4

   Sauté until the onions become soft and translucent. Do not allow them to brown.

5. 5

   Add the potatoes, carrots, beans and cauliflower (if using).

6. 6

   Stir well and season with the salt.

7. 7

   Pour in the water and bring to a boil.

8. 8

   Cover and cook over medium heat for 12–15 minutes, or until the vegetables are tender but not mushy.

9. 9

   Add the thick coconut milk and stir gently.

10. 10

    Simmer over low heat for 2–3 minutes. Do not boil after adding the coconut milk, as it may split.

11. 11

    Stir in the crushed black pepper.

12. 12

    If using, lightly fry the cashew nuts in a little coconut oil or ghee and add them to the stew.

13. 13

    Remove from the heat and allow the stew to rest for 5 minutes before serving.