Kerala style vegetable stew is a deliciously spiced aromatic stew with a medley of vegetables and whole spices in a creamy coconut-cashew base. Pairs fabulously with appams, dosas, and rice. Vegan and gluten-free recipe!!
The first time I had Kerala Style Vegetable Stew (also called ishtoo) was at a restaurant in Bangalore almost 10 years ago and have been hooked ever since. It's one of the most popular dish from Kerela that is traditionally served with appams for breakfast or even for meals. It can also be enjoyed with rice, parotta, or roti.
The recipe calls for mild flavors with minimal spices. The whole spices are warming and the coconut milk makes the stew rich, creamy, and aromatic. The chock full of veggies makes the stew hearty and wholesome. As the recipe is so minimalistic, you can actually taste and relish all the elements - the spices, coconut milk, vegetables, and the other aromatics.
I highly recommend using coconut oil for this recipe for authentic flavors. If you don't have it on hand, any neutral cooking oil will work.
The stew comes together rather quickly in an Instant Pot. That makes it a no-brainer when it comes to busy weeknight meals or a weekend brunch.
So if you love all things coconut, then this recipe is for you!!!
Ingredients
Vegetable Stew is so quick and easy to make. Here is what you need!!!
- Vegetables - I have used the traditional stew vegetables like potatoes, carrot, green beans, cauliflower, green peas (I used frozen variety), and bell pepper. But you can certainly add or replace with veggies of your choice.
- Aromatics - ginger, curry leaves, garlic, onions, green chili, cardamoms, cinnamon, and black peppercorn.
- Coconut milk - Traditionally freshly prepared coconut milk is used. But I used canned full-fat canned coconut milk (Chaokoh brand) here for ease and convenience. It makes the stew rich and creamy.
- Cashews - give that mildly sweet taste and a rich quality to the dish. Make sure to soak cashews for 20 minutes in hot water before grinding.
- Spices - cumin seeds, salt, and freshly cracked pepper.
- Coconut oil - I have used coconut oil for authentic flavors, but you can use any neutral cooking oil too.
- Garnishes - cilantro.
How to make Vegetable Stew?
- Prep the veggies - Wash and cut the veggies.
- Cook veggies with onions, ginger, green chili, whole spices, spices, and water in Instant Pot or Stovetop.
- Prepare the cashew paste.
- Stir in cashew paste and coconut milk. Simmer for a few minutes.
- Garnish with cilantro and serve warm with rice or appams!!
What to serve with Vegetables Stew?
Traditionally, vegetable stew is served with appam (rice pancakes), idiyappam (string hoppers), dosa (rice crepes), Kerela parotta, or plain rice.
Why we love Kerala Vegetable Stew?
- Comforting & nutritious.
- It's mildly spiced and is wonderfully flavored.
- Quick &easy to make in Instant Pot in just under 30 minutes.
- Packed with a medley of veggies.
- Made from pantry-friendly ingredients.
- Perfect for weekend brunch or a weekday dinner.
- Makes for delicious leftovers.
- Vegan, Vegetarian, Plant-based, Gluten-free, and Dairy-free.
Happy cooking, eat well, and stay healthy!!
Looking for more delicious vegan curries??
Tofu Rogan Josh
Aloo Matar (Potato Green Peas Curry)
Mushroom Korma
Tofu Tikka Masala
Mushroom Masala Curry
Chana Saag
Dal Palak
Aloo Gajar Matar
Bedmi Aloo
Ingredients
- 2 potatoes, diced
- 2 cups cauliflower florets
- 1 cup carrots, diced
- ½ bell pepper, any color
- ½ cup green beans, chopped
- ½ cup frozen green peas, rinsed
- 1 medium onion, sliced
- ½-inch ginger, finely chopped
- 2 thai green chilies, sliced
- 10-12 curry leaves
- ½-inch cinnamon stick
- 5 black peppercorns
- 2 green cardamoms
- ½ teaspoon cumin seeds
- 1 15oz can coconut milk
- ¼ cup cashews
- 1.5 cups water
- 2 tablespoons fresh cilantro or coriander, chopped
- 2 tablespoons coconut oil or cooking oil of your choice
- ¼ teaspoon freshly cracked black pepper
- salt to taste
Instructions
Instant Pot
- Soak cashews in hot water for about 20 minutes.
- Turn the Instant Pot to Sauté mode. Add the oil once it displays HOT.
- Add cinnamon stick, black peppercorn, cumin seeds, and cardamoms.
- After 30 seconds, add curry leaves and ginger.
- Stir in onions and green chilies. Cook for about 3-4 minutes, or till translucent.
- Then add all the vegetables - potatoes, cauliflower, carrots, green beans, peas, and bell pepper. Tip in salt and pepper.
- Add water and deglaze the pot making sure there are no bits and pieces stuck at the bottom.
- Give it a good stir and close the lid.
- Cancel Sauté mode. Change it to Manual and cook on High Pressure for 2 minutes.
- In the meantime, drain and grind the cashews in the blender to a smooth paste. Add a little water if needed.
- Once the Instant Pot beeps, quickly release the pressure manually.
- Finally, stir in the coconut milk and cashew paste. Turn on the Sauté mode again and let the curry simmer at LOW for another 2-3 minutes.
- Garnish with cilantro. Serve hot with appams, dosa, idli, or rice.
Stovetop
- Follow the above instructions till step 6 if making in a pan/pot.
- Add water. Give it a good stir.
- Cook covered over medium heat. Once it comes to a boil, lower the heat and cover again.
- Let it simmer for 10-12 minutes or until the veggies are nice and tender.
- Stir in the coconut milk and cashew paste.
- Cook for another 4-5 minutes.
- Garnish with cilantro. Serve hot with appams, dosa, idli, or rice.
Recipe Notes
- I have used a standard blend of vegetables, you can add or omit vegetables as per your liking.
- Don't cut the vegetables too small, else they will end up overcooked.
- This recipe is not too spicy. For an even milder stew, skip green chilies altogether.
- For a runny gravy, skip cashew paste.
- To make this stew nut-free, use a tablespoon of cornstarch instead of cashews (to thicken the gravy).
- The leftovers stay fresh in an airtight container in the refrigerator for 2-3 days.
- The leftovers don't freeze that well as the curry tends to split when thawed.
