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Naga

Coconut Vegetable Stew (V)

This is a South Indian recipe from Kerala, a place famous for coconut and for the use of subtle flavours in our food. The recipe is a staple in almost every household and my Mum has been making it since my childhood. The cooking technique is key, traditionally slow cooking the ingredients in thin coconut milk first, and then thick coconut milk to get the consistency perfect. To complete the meal, serve it with my handmade, steam cooked rice noodles, the perfect side dish and exactly how we eat it at home.

Cooked with ❤️ by Naga

  • 🍴 Double Serve

    Preparation:
    Step 1 - Defrost overnight in your fridge
    Step 2 - Microwave until hot (approx 2mins)

    🍜 Best served with rice noodles - get yours here
    🌶 This meal has a spice level of "mild" if served with rice noodles and 🌶🌶 "spicy" if served on its own.

    Ingredients: Coconut oil, onion, ginger, green chilli, carrot, beans, potato, peas, cauliflower, coconut milk, salt

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