Kerala Vegetable Stew

How to Prepare

1. Heat 4 tablespoons of coconut oil in a large pot over medium heat.
2. Add 4 cinnamon sticks
3. 12 cloves
4. 8 cardamom pods, and 4 bay leaves. Sauté for 1 minute until fragrant.
5. Add 4 sliced onions and 8 chopped green chilies. Sauté until onions turn translucent, about 5 minutes.
6. Add 4 tablespoons of grated ginger and sauté for another 2 minutes.
7. Add 4 cups of diced carrots
8. 4 cups of diced potatoes
9. 4 cups of diced beans
10. 2 cups of peas, and 2 cups of cauliflower florets. Mix well.
11. Pour in 8 cups of thin coconut milk and stir. Add salt to taste.
12. Cover and cook on low heat for 20-25 minutes until vegetables are tender.
13. Add 4 cups of thick coconut milk and 2 teaspoons of crushed black pepper. Stir gently and simmer for 5 minutes. Do not boil.
14. Garnish with 1 cup of chopped curry leaves and serve hot with appam or rice.