This light and fragrant coconut vegetable stew is wonderful served with idiyappam or appam.
- 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)
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.
- 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.
- 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.
- Top with coriander leaves and serve. Serve with fresh appams (recipe here).
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Photography by Andrew Dorn.