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

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

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

• Hi I'm Naga,
  
  I’m vegetarian as it’s a cultural tradition in my family. Living in Mascot in Sydney’s inner South we’re not close to many authentic Indian restaurants, so I started cooking for myself and my family, and then for my friends. Any time there’s a party coming up they’ll put in an order and I get so much joy from it that I’m joining FoodSt to share that with even more people. My love of cooking started with simple chutneys and dahl chickpea curries, guided by my Mum and mother in law. They have very different styles of cooking, one focused on heat and spice, the other on more subtle flavours and traditional Indian cooking techniques. I learned by sight first, following family recipes, and then added my own twists and new flavours. My children are two and ten now and both love traditional Indian food even though they’ve grown up surrounded by so much choice and that’s one of proudest achievements.

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