Vegetable Stew
Vegetable Stew

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, vegetable stew. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vegetable Stew is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Vegetable Stew is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vegetable stew using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vegetable Stew:
  1. Make ready 1 inch Ginger - finely chopped (Do not grate or mince) -
  2. Get 2 - 3 Green Chilli - slit lengthwise
  3. Prepare 1 sprig Curry Leaves -
  4. Take 1 Potato large - cut into cubes
  5. Prepare 2 Carrots - cut into cubes
  6. Take 1 cup Green peas Boiled -
  7. Get 1 cup Cauliflower florets (not mandatory) -
  8. Get 1 Red Onion thinly  - sliced
  9. Make ready 2 cups coconut milk medium   -
  10. Get 1 tbsp Milk
  11. Get Cooking oil - Minimal for shallow fry
  12. Prepare 1 inch Cinnamon - stick
  13. Get 2 - 3 Cloves -
  14. Make ready 2 Cardamom -
  15. Take 10 Pepper Corns -
  16. Take 1 tsp Fennel seeds -
  17. Make ready 1 tsp pepper Freshly Crushed -
  18. Prepare 3 - 4 Shallots -
  19. Take 1 sprig Curry leaves -
  20. Make ready 1 tsp Coconut oil -
  21. Take 3 - 4 Cashews (optional. I did not use) -
Instructions to make Vegetable Stew:
  1. Heat the pot/pan. Add oil. Keep heat to medium. You can test the heat by dropping a piece of onion in the oil. Once it begins to sizzle, the temperature is just right.
  2. Add the coarsely ground spices, followed by the onions. Saute it lightly. Once the onion starts changing color, add the green chillies and chopped ginger.
  3. As soon as onions become pink add the potatoes. Keep sauting. After 2 minutes add the carrots, followed by the green peas and finally the cauliflower. The trick is not to over cook or burn the veggies, and to get them well coated with the spices.
  4. Throw in the curry leaves. Mix well and add a cup of water, or as much needed to cover three fourth of the cooking vegetables. Cook covered for 3-4 minutes. Check for the texture of the carrot. It should be mildly tender, but should not get mashed.
  5. Add the salt. Mix well.
  6. Now add the coconut milk. I used store bought canned coconut milk. The real cooking of the vegetables should be in this milk. Cook in medium flame till you see the first bubble. Immediately lower the flame, cover and cook in low flame for another 8-10 minutes. The milk should not bubble or froth up. If this happens, the cream from the milk will crack up, gravy will become thin and runny, and the true essence of the stew will be lost. Once done, you can turn off the gas.
  7. In a separate pan, heat up the coconut oil for the garnish.Add the cashews if you are using them. Once mildly fried, add the shallots and saute well till they become soft and pink. Turn heat off, and throw in the curry leaves. Add the crushed pepper, and top this garnish on the the cooking stew. Add the milk to this pan,  wash out the remnants and pour it on to the stew.

So that is going to wrap this up with this special food vegetable stew recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!