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Main Course

Bean Stew

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

20 min total|Prep 20 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

250 g Beans
1 nos Potatoes — chopped
1/2 Of Coconut — grated
Ginger a small piece — chopped
3 nos Green chillies slit lengthwise
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Extract the thick coconut milk and set aside. Add some more water and take the thin coconut milk.
Step 2
Cook the chopped beans, potatoes, green chillies and chopped ginger in the thin extract of coconut milk.
Step 3
Remove from fire and add the thick extract of coconut milk, curry leaves and required salt.
Step 4
Beans stew is ready and serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Bean Stew

20 min total|Prep 20 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

250 g Beans
1 nos Potatoes — chopped
1/2 Of Coconut — grated
Ginger a small piece — chopped
3 nos Green chillies slit lengthwise
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Extract the thick coconut milk and set aside. Add some more water and take the thin coconut milk.
Step 2
Cook the chopped beans, potatoes, green chillies and chopped ginger in the thin extract of coconut milk.
Step 3
Remove from fire and add the thick extract of coconut milk, curry leaves and required salt.
Step 4
Beans stew is ready and serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.