Coconut Milk Based Vegetable Stew

Coconut Milk Based Vegetable Stew


Ayurveda strongly believes in the virtues of an all-vegetarian diet as it is thought to promote a healthy and strong body. Vegetable stew with a base of coconut milk is very popular in Kerala and this fulfills all the ayurvedic requirements of a healthy meal. 

This stew incorporates several different vitamins and provides a very light, nutritious and easy to digest meal option.


  • 2 tablespoon coconut oil
  • 1 green chili
  • 1 teaspoon ginger paste
  • Tej patta or bay leaf
  • ½ tsp cinnamon
  • 4 cloves
  • 8 to 10 bits of solid pepper
  • 10 to 12 curry leaves
  • 1 chopped carrot
  • 1 chopped potato
  • 8 to 10 chopped beans
  • Half a cup green peas
  • One cup chopped cauliflower
  • Salt to taste
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk


  • Heat coconut oil in a wok or saucepan and sauté green chilies, ginger paste and wait for a minute
  • Add all the whole spices, bay leaf, cinnamon and curry leaves

  • Once the spices start sizzling, add all the vegetables and cook on medium flame for 5 minutes.

  • Pour the thin coconut milk in the mixture and allow it to cook for 5 minutes

  • Add the thick coconut milk and salt and simmer for a minute.

Your vegetable stew is ready!  Serve with rice or Malabar paratha for a nutritious and fulfilling meal.


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