Kerala is a state on India’s Malabar Coast where the food is traditionally vegetarian. This vegetable stew is colorful and satisfying. It can be eaten on its own or with rice.
makes ~4.5 cups
4 Tbsp coconut oil
1 tsp mustard seeds
pinch of asafoetida
3 stalks kari leaves
1 cup red onion, finely chopped
1 cup (150 g) potato, cut into 1” pieces
2 cups butternut squash, cut into 1” pieces
2 Tbsp ginger purée
1 tsp coriander seeds, crushed
1 tsp chili powder
½ tsp turmeric
2 tsp salt
2 cups tomatoes, chopped
1 cup coconut milk
1 cup green peas (frozen or fresh)
1 tsp fennel seeds crushed
½ cup peanuts, toasted and chopped
½ cup chopped cilantro
- Heat up the coconut oil & pop the mustard seeds & asafoetida. Almost immediately add the kari leaves and fry them for 10 seconds. Add the chopped red onion, potato and butternut squash and sauté at medium heat until onions are soft.
- Add the ginger, coriander, chili, turmeric and salt. Next add the tomatoes and cook for another 4-5 minutes at medium heat or until the tomatoes are soft.
- Add the coconut milk and bring the mixture to a soft boil. Cover and cook until the vegetables are cooked through.
- Add the green peas, fennel seeds and cook for another minute until the peas are cooked through.
- Garnish with peanuts and cilantro.
ideas / variations
- Add asparagus instead of or in addition to green peas.
- Use almonds or pine nuts instead of peanuts.
- Try chopped basil instead of cilantro.