Kerala Style Vegetable Stew | Vegetables in Coconut Milk (Ishtew)

Kerala Vegetable Stew (or Ishtew as it is sometimes colloquially referred to) is one of the great favourites in my family. This oh-so-easy to make Vegetables in Coconut Milk is oh-so-yummmmm and can be served with Appams or Rotis.

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The Kerala Vegetable Stew combines the goodness of a whole lot of vegetables with the decadence that is coconut milk. What I love about this dish is that it is delicately flavoured (in my case just with ginger and green chillies) and that makes it a mellow dish that can be enjoyed by all. You can even add clove and cinnamon for that extra punch of flavour.

More Recipes with Coconut Milk as a Key Ingredient

Do try these delicious dishes that use coconut milk as the key ingredient:

• Elaneer Payasam | Tender Coconut Kheer (3 Variations)
• Olan | Ash Gourd & Pumpkin in Coconut Milk: Kerala Onam Sadya Recipe
• Angamaly Manga Curry | Kerala Raw Mango and Coconut Milk Curry
• Sol Kadhi or Kokum Kadhi
• Kobbari Palu Charu | Thengai Paal Rasam | Coconut Milk Rasam

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I first posted this recipe for Mixed Vegetable Stew in April 2013 and have now updated it.

How to Make Kerala Vegetable Stew in Coconut Milk

1. In a heavy-bottomed vessel or kadhai, over medium flame, heat 1 tsp coconut oil. Do not use high heat or the coconut oil will lose its freshness.
2. Now, add 1/2 cup chopped onions, 1 tsp grated ginger, and 1 or 2 slit green chillies. You could use pearl onions instead of chopped onions.
   
3. Stir-fry for 1 minute till the onion becomes translucent. We do not want the ginger to lose its pungency.

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4. Now add a few curry leaves and mix well.
   
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5. Next, add 1/2 cup chopped beans, 1/2 cup diced potatoes, 1/2 cup chopped carrots, and 1/4 cup peas, and stir-fry for 1 minute. 
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6. At this point, 1 cup water and about 1/2 tsp salt and mix well.
7. Cover and cook over medium heat till the vegetables softenare cooked.
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8. Turn off the heat.
9. Add 200 to 250 ml coconut milk and mix well. Add a bit of water, if needed, to adjust the consistency.
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10. Mix well and keep covered for 5 to 7 minutes. This helps the flavour of the ginger and green chilli infuse into the coconut milk.
11. Serve warm with rotis or appams.

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Recipe for Kerala Stew | Vegetable Stew in Coconut Milk (Ishtew)

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Kerala Vegetable Stew | Ishtew | Vegetables in Coconut Milk

Aruna

Kerala Vegetable Stew, or Ishtew as it is called colloquially, is mellow dish of mixed vegetables in a lightly spiced Coconut Milk gravy.

This delicious and nutritious Mixed Vegetable Stew is traditionally served with Appam but pairs well as a side dish with rotis or Parottas as well.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Dinner, Lunch, Side Dish

Cuisine Gluten Free, Indian, Kerala, South Indian, Vegan, Vegetarian

Servings 4 People

Calories 211 kcal

Ingredients

  

1x2x3x

Vegetables (Cut into 1/2" cubes or pieces)

• 1/2 Cup Carrot (Cut into 1" cubes; 60 gms)
• 1/2 Cup Potato (Cut into 1" cubes; 80 gms)
• 1/2 Cup French Beans (Cut into 1" pieces; 60 gms)
• 1/2 Cup Pearl Onions (50 gms) (Alternate: Chopped Onions)
• 1/4 Cup Peas (Optional; 25 gms)

Other Ingredients

• 200 ml Coconut Milk (I used a 200 ml Dabur Pack)
• 1 tsp Grated Fresh Ginger
• 2 Slit Green Chillies
• 1 tsp Coconut Oil
• 1 Cup Water
• 6 to 8 Curry Leaves
• Salt to Taste

Instructions

 

• In a heavy-bottomed vessel or kadhai, over medium flame, heat 1 tsp coconut oil.

  Note: Do not use high heat or the coconut oil will lose its freshness.
• Now, add 1/2 cup pearl onions, 1 tsp grated ginger, and 1 or 2 slit green chillies.

  Note: You could use chopped onions instead of pearl onions.
• Stir-fry for 1 minute till the onion becomes translucent.

  Note: We do not want the ginger to lose its pungency.
• Now add a few curry leaves and mix well.
• Next, add 1/2 cup chopped beans, 1/2 cup diced potatoes, 1/2 cup chopped carrots, and 1/4 cup peas, and stir-fry for 1 minute.
• At this point, 1 cup water and about 1/2 tsp salt and mix well.
• Cover and cook over medium heat till the vegetables are cooked.
• Turn off the heat.
• Add 200 to 250 ml coconut milk and mix well. Add a bit of water, if needed, to adjust the consistency.
• Mix well and keep covered for 5 to 7 minutes.

  This helps the flavour of the ginger and green chilli infuse into the coconut milk.
• Serve warm with rotis or appams.

Nutrition

Calories: 211 kcalCarbohydrates: 26 gProtein: 4 gFat: 11 gSaturated Fat: 10 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gSodium: 690 mgPotassium: 453 mgFiber: 4 gSugar: 4 gVitamin A: 2894 IUVitamin C: 42 mgCalcium: 49 mgIron: 2 mg

Keyword Ishtew, Kerala Vegetable Stew, Mixed Vegetable Stew, Vegetable Stew, Vegetable Stew in Coconut Milk

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!