New recipe: Vegetable Stew

Here’s a tasty vegetable stew recipe to warm you up and add a little spice to your winter… Enjoy cooking and send us your pics on social media! Good luck


Portion – 6
Cauliflower florets – 90gms
Carrots – 130gms
French beans – 100gms
Broccoli florets – 90gms
Potatoes – 350gms
Vegetable oil/ coconut oil – 50ml
Onions sliced – 300gms
Ginger julienne – 20gms
Green chilli slit – 15gms
Curry leaves – 2gms
Salt – 12gms
Peppercorns – 2gms
Cloves – 1gm
Cinnamon – 4gms
Green cardamom – 2gms
Water – 1litre
Coconut milk powder – 100gms
Pure butter ghee/oil – 50gms
Mustard seeds – 2gms
Curry leaves – 2gms
Madras onions sliced(shallots) – 50gms
Golden raisins – 30gms



1. Peel the potatoes and carrots then cut into small cubes. String the beans and cut each into two. Blend the coconut milk powder with 300ml of water and keep aside.
2. In a thick-bottomed pan, heat the coconut oil and add the peppercorns, cinnamon, cloves and cardamom followed by the ginger, green chilli, curry leaves and onions.
Sauté for a minute without browning.
3. Add water along with salt and bring to the boil. Let the water reduce for another 15minutes so that the onions become translucent and soft. Add the cubed potatoes and cook for 6-7 minutes followed by the carrots and cauliflower and cook for another 3-4 minutes.
4. Now add the French beans and cook for another 2 minutes. Finally add the broccoli
and the coconut milk. Cook for another 2-3 minutes. Make sure the vegetables are not over-cooked and still have bite.
5. In a separate pan heat the butter ghee. Add the mustard seeds and allow them to pop.
6. Next, add the shallots and cook for another 2-3 minutes, stirring in between. When they start to brown add the raisins and saute until golden brown. Add the curry leaves. Pour the tempering into the vegetable stew. Check the consistency of the sauce and the seasoning and serve hot.


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