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Kerala Style Vegetable Stew

This delicious stew (also called ishtu) is from my home town in Kerala, and is made with onions, potatoes, carrots and peas, mildly spiced with ginger, green chillies and cracked black pepper, which provides a depth of mild heat that is balanced by the sweetness of coconut. It feels rich while not being heavy and is perfectly creamy without any dairy. 

Traditionally Kerala Stew is always paired with Ghee Rice, which I also offer separately for you to purchase here: Ghee Rice

This dish brings back so many memories! The pairing of stew (meat or vegetables cooked in mildly spiced coconut milk) and ghee rice was present at special occasions, such as when guests came over, the night before a wedding or Sunday family lunches. Traditionally this is prepared with goat or chicken in my family, but I don't think vegetarians should miss out on the absolute deliciousness of stew! This recipe is my mothers, she has worked on it getting it just so over the years so who am I to mess with perfection? It is a firm family favourite and is the meal most requested by my sister and I for Sunday lunches whenever we are home.

Ingredients: Red Onion, Potato, Carrot, Green Peas, Cinnamon, Curry Leaves, Cardamom, Ginger, Green Chillies, Garam Masala, Turmeric Powder, Salt, Cracked Black Pepper, Water, Coconut Milk

Reheating: Defrost in microwave or overnight in refrigerator. Heat in the microwave on med-high for 3-4 minutes, stirring once in between. Or heat on medium on the stove in a heavy bottomed pan with lid covered. Once it starts simmering, stir until completely heated through. * Be careful not to let the stew come to a rolling boil as the coconut milk may split.*

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