Day To Day Curries/ Sabji

• Crispy Turai || Tori Ki Sabji
• Vegetable Stew in Coconut Cream
• Soya Keema

Vegetable Stew/ Korma recipe | Veg Stew | How to make Kerala-style vegetable stew with step-by-step recipe. Kerala cuisine is famous for its coastal and seafood recipes. They are prepared with coconut flavour. The recipes are generally prepared with freshly grated coconut masala or with coconut milk. One such popular creamy Kerala-style curry is a vegetable stew with a choice of veggies.

What is the difference between Kurma and Stew:

I have always will be a huge fan of the Malabar Paratha and veg kurma combination. As a matter of fact, it is one of the delicacies and a popular snack in the Udupi and Mangalore regions. I often use to confuse between korma, stew and kurma till we visited Kerala recently.  Kurma is made with freshly grated green-coloured coconut masala with coriander, chillies and dry spices. Whereas, in the vegetable stew recipe, coconut extract or milk is added on top of the curry. The milk provides more creaminess to the curry. So basically, the difference is the texture and colour of the gravy, kurma is more dense and grainy. whereas, stew or korma has a more creamy texture. 

Quick Microwave Stew Recipe:

This is a microwave version of this creamy tasty curry. This recipe is best for all those busy chefs who have to balance between taste and time.

Furthermore, I would like to highlight a few tips and variations to this creamy vegetable stew/korma recipe. Firstly, the coconut milk can be either freshly prepared at home by grinding coconut or you can store-bought coconut cream. I have used the store-bought coconut cream can and I have added water to make it less creamy. Secondly, adding vegetables is completely open-ended and you can explore it with your choice. Apart from the veggies I have added, you can add broccoli, snow pea, yam and beetroot etc. Lastly, some prefer red coloured veg stew recipe, and to achieve the same you can add turmeric and chilli powder while sautéing the veggies. make sure to skip the green chillies if you are adding red chilli powder.

Finally, I would like to suggest a few more recipes from my blog :

• Rabri with stewed apples
• BABY CORN CIGARS- A COCKTAIL SNACK
• Vegetable Coconut Curry
• Coconut chutney
• Green Coconut Chutney

Vegetable Stew in Coconut Cream

Recipe by Minal SharmaCourse: MICROWAVE RECIPES, south indian cuisine

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

159

kcal

One popular creamy Kerala-style curry, vegetable stew with a choice of veggies.

Ingredients

• For The Chettinad Masala

• 1 tbsp poppy seeds (khus-khus)

• 2 tbsp broken cashew nuts (kaju)

• 1 tbsp oil

• 1/2 cup freshly grated coconut

• 1 tsp coriander (dhania) seeds

• 1/2 tsp cumin seeds (jeera)

• 1 whole dry red chilli, broken into pieces

• 3 cardamoms

• 1 tsp fennel seeds (saunf)

• 2 to 3 cloves (laung )

• 25 mm (1″) piece cinnamon (dalchini)

• Other Ingredients

• 3 tomatoes

• 1 1/2 cups cauliflower florets

• 3/4 cup green peas

• 3/4 cup French beans, cut diagonally

• 3 tbsp oil

• 1/2 cup chopped onions

• 6 cloves garlic (lehsun)

• 25 mm (1”) piece ginger (adrak)

• salt to taste

• 1/2 tsp turmeric powder (haldi)

• 1/2 tsp chilli powder

• 4 to 5 curry leaves (kadi patta)

• 2 cups coconut milk (nariyal ka doodh)

Directions

• For the Chettinad masala
• Place 1 cup of water in a microwave-safe bowl and microwave on high for 2 minutes. Remove from the microwave and soak the poppy seeds and cashew nuts in them for 5 minutes. Keep aside.
• Add the oil to a microwave-safe bowl and microwave on high for 1 minute, add all the remaining ingredients, mix well and microwave on high for 2 minutes. Keep aside to cool.
• Add the cashew nuts, poppy seeds and ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
• How to proceed
• Make 4 slits on the tomatoes and place them on a microwave-safe dish and microwave on high for 2½ minutes.
• Remove, de-skin and deseed the tomatoes. Chop them finely and keep them aside.
• Combine the mixed vegetables with ½ cup of water and microwave on high for 12 minutes. Drain and keep aside.
• Add the oil to another microwave-safe bowl and microwave on high for 1 minute, add the onions, garlic and ginger, mix well and microwave on high for 2 minutes.
• Add the tomatoes, salt, turmeric powder and chilli powder, mix well and microwave on high for 2 minutes.
• Add the ground paste and curry leaves and microwave on high for 2 minutes.
• Add the cooked vegetables and coconut milk, mix well and microwave on high for 2 minutes.