This light and fragrant coconut vegetable stew is wonderful served with idiyappam or appam.






Skill level

Average: 2.6 (4 votes)


  • 2 tsp coconut oil
  • 1 onion, finely diced
  • 2 cloves
  • 1 cinnamon stick, broken    
  • 2 green cardamom pods
  • salt, to taste
  • 1 carrot, peeled and chopped
  • 1 potato, peeled and cut into cubes
  • 5 baby turnips, cut into quarters
  • 2 green chillies, thinly sliced
  • 2–3 cm piece ginger, peeled and cut julienne
  • 500 ml (2 cups) coconut milk
  • 1 stem curry leaves
  • 100 g snow peas, trimmed
  • 100 g green beans, trimmed
  • coriander leaves, to serve
  • appams, to serve (recipe here)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the coconut oil in a large saucepan over medium heat. Add the onion, cloves, cinnamon, cardamom, a pinch of salt and 2 tablespoons water. Cook for a few minutes or until the onion is soft but not brown. Add the carrot, potato, turnip, green chilli and ginger and stir for 2-3 minutes or until fragrant.
  2. Add 250 ml (1 cup) water and a pinch of salt. Cover and simmer for 5 minutes or until the vegetables are just tender. Add the coconut milk and curry leaves and bring to a simmer. Add the snow peas and beans and cook, uncovered, for 3-5 minutes or just until the greens are tender.
  3. Top with coriander leaves and serve. Serve with fresh appams (recipe here).


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Photography by Andrew Dorn.