Coconut Vegetable Stew

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Coconut Vegetable Stew is vegetables cooked in thick and creamy coconut milk based gravy. It is a traditional South Indian (Kerala) food, that is served as accompaniment to Appams.

Appams are thin crepes made with rice batter. It is a traditional South Indian breakfast. Click here for recipes of Appams.


In a pot boil carrots, beans and potato with 1/2 teaspoon of salt and 1/2 teaspoon of sugar (to retain the color) for five mins. Add green peas. Boil for another five mins. Drain the water and keep the vegetables aside.

In a vessel combine coconut milk, rice flour and corn flour – mix them well keep it aside.

In a  saucepan, dry roast bay leaves, cinnamon, peppercorns, saunf for 1 min, add green chilis, onion, ginger – saute for 1 min. Add ten curry leaves. Stir for a min. Add coconut milk (with flours) to this. Add 1/2 teaspoon salt. Stir well. Add the vegetables to the coconut milk stew. Mix well. Adjust salt per your taste.  Transfer to serving bowl.

Serve the stew with Appams.


50 grams or 1/3 cup Carrots (cut into 1 cm pieces)
50 grams or 1/3 rd cup Green Beans (cut into 1/2 inch pieces
1 small potato (peel and cut into 1/2 inch pieces)
1 Tablespoon of green peas
4 green chillies – slit long ways
1 inch ginger – slit it longways
2 bay leaves
1 inch long cinnamon stick
One small onion – sliced, long thin pieces
2 cups of coconut milk
1/2 teaspoon of brown rice flour
1/2 teaspoon of corn flour
1/2 teaspoon pepper corn
1/2 teaspoon saunf (fennel seeds)
1/2 teaspoon salt