← Nouns Cooking · Indian

Ingredients

• 1 tbsp Coconut oil
• 1 small cinnamon stick
• 3 Cloves
• 3 green cardamom pods
• ½ tsp black peppercorns (optional)
• 1 Onion, thinly sliced
• 3 cm piece Ginger, cut into matchsticks
• 3 Green chilli, slit
• 2 sprigs Curry leaves
• 2 medium potatoes, cut into 2 cm cubes
• 1 Carrot, cut into chunks
• 80 g Green beans, cut into 3 cm pieces
• 100 g Cauliflower, small florets (optional)
• 50 g Peas
• 400 ml coconut milk (1 can)
• 250 ml Water
• 1 tsp salt, to taste

Method

1. Shake the can, then pour half the coconut milk into a jug and mix it with the water: this is your thin milk. Keep the rest for the end.
2. Heat the coconut oil in a pan over medium heat and add the cinnamon, cloves, cardamom and peppercorns. After 30 seconds add the onion, ginger, chillies and one sprig of curry leaves and cook for 4–5 min until the onion is soft but not browned.
3. Add the potatoes, carrot, beans and cauliflower with the thin coconut milk and salt. Bring to a gentle simmer, cover and cook for 12–15 min until the vegetables are tender. Add the peas for the last 3 min.
4. Lower the heat and stir in the rest of the coconut milk. Warm through for 2 min without letting it boil, or it may split.
5. Tuck in the remaining curry leaves and a drizzle of coconut oil, rest for a few minutes and serve with appam, idiyappam or rice.

Tips

• Keep the onions pale and the spicing gentle; this stew should be ivory-white and mellow.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali