Indian
👍 Beginner Friendly
15 mineasy
IndianDinner
Recipe Story
origins & traditionsThis authentic Kerala Vegetable Stew, known as Ishtu, is a beloved South Indian dish that combines the mild creaminess of coconut milk with the subtle warmth of whole spices. Unlike heavily spiced curries, this stew is gentle on the palate yet deeply flavorful. Fresh vegetables like potatoes, carrots, green beans, and peas are cooked until tender in a fragrant coconut milk broth infused with ginger, green chilies, curry leaves, and whole spices like cinnamon, cloves, and cardamom. The dish is finished with a tempering of shallots and coconut oil, adding layers of flavor. Traditionally served with appam, dosa, or rice, this versatile stew is wholesome, satisfying, and perfect for family dinners. The balance of vegetables and coconut milk creates a nourishing meal that appeals to all ages while staying true to Kerala culinary traditions.
Instructions
step by step0/8 done
Heat 2 tablespoons coconut oil in a large pot over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Add 1 cinnamon stick, 4 cloves, 4 green cardamom pods, and 2-3 curry leaves. Sauté for 30 seconds until fragrant.
Add 1 large sliced onion and sauté for 4-5 minutes until translucent. Add 2 teaspoons minced ginger and 2 sliced green chilies, cooking for another minute.
Add 2 medium diced potatoes, 2 diced carrots, 1 cup green beans cut into 1-inch pieces, and 1 cup green peas. Stir well to coat the vegetables with the spices.
Pour in 1 cup water and add 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes until vegetables are nearly tender.
Add 2 cups coconut milk and stir gently. Bring back to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until vegetables are fully cooked and the stew has thickened slightly.
Taste and adjust salt if needed. Add a squeeze of lime juice for brightness.
For the tempering, heat 1 tablespoon coconut oil in a small pan. Add 2 sliced shallots and sauté until golden brown. Pour this tempering over the stew.
Garnish with fresh curry leaves and serve hot with rice, appam, or dosa.
Kerala Vegetable Stew
4.1 (18)
A creamy coconut-based vegetable stew from Kerala, featuring tender potatoes, carrots, and green beans simmered in aromatic spices and coconut milk. Perfect comfort food for any dinner table.
easy
50 min
6 servings
Ingredients
0 of 12 checked
Main Ingredients
- 3 tablespoons coconut-oil, divided
- 1 pieces onions, large, sliced
- 2 teaspoons ginger, minced
Vegetables
- 2 pieces potatoes, medium, diced
- 2 pieces carrots, diced
- 1 cups green-beans, cut into 1-inch pieces
- 1 cups peas, fresh or frozen
Liquid
- 2 cups coconut, coconut milk
Seasonings
- 1 teaspoons salt
Spices
- 1 teaspoons cinnamon, stick form
- 1/2 teaspoons black-pepper, whole peppercorns (optional)
Finishing
- 1 pieces lime, juiced (optional)
Chef Tips
expert advice•Chef Notes: Use full-fat coconut milk for the richest, most authentic flavor.
•If you prefer a thinner consistency, add more water or vegetable stock.
•For a variation, add cauliflower florets or drumsticks.
•Fresh curry leaves are essential for authentic Kerala flavor; dried leaves do not provide the same aroma.
•You can substitute green chilies with bell peppers for a milder version suitable for children.
•The whole spices are meant to be left in the dish but should not be eaten.
•If using canned coconut milk, shake the can well before opening to ensure the cream and liquid are mixed.
•For a vegan version, this recipe is already plant-based.
•The stew tastes even better the next day as flavors meld together.
•Serve with a side of banana chips or pappadam for added texture.
