Kerala is a state on India’s Malabar Coast where the food is traditionally vegetarian. This vegetable stew is colorful and satisfying. It can be eaten on its own or with rice.
Makes 4 1/2 cups
ingredients
4 tablespoons coconut oil
1 teaspoons black mustard seeds
Pinch of asafoetida
3 stalks kari leaves
1 cup finely chopped red onion
1 cup (150 g) potato, cut into 1-inch pieces
2 cups butternut squash, cut into 1-inch pieces
2 tablespoons ginger purée
1 teaspoon crushed coriander seeds
1 teaspoon chili powder
1/2 teaspoon ground turmeric
2 teaspoon sea salt
2 cups chopped tomatoes
1 cup coconut milk
1 cup green peas (frozen or fresh)
1 teaspoon fennel seeds, crushed
1/2 cup peanuts, toasted and chopped
1/2 cup chopped cilantro
instructions
Heat the coconut oil and pop the mustard seeds and asafoetida. Almost immediately, add the kari leaves and fry them for 10 seconds. Add the chopped red onion, potato, and butternut squash and sauté at medium heat until onions soften.
Add the ginger, coriander, chili, turmeric, and salt. Next add the tomatoes and cook for another 4 to 5 minutes at medium heat or until the tomatoes soften.
Add the coconut milk and bring the mixture to a soft boil. Cover and simmer until the vegetables are cooked through.
Add the green peas and fennel seeds and cook for another minute until the peas are cooked through. Garnish with peanuts and cilantro.
notes & variations
Add asparagus instead of or in addition to green peas.
Use almonds or pine nuts instead of peanuts.
Garnish with chopped basil instead of cilantro.
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