Made with coconut milk, seasonal veggies, and Indian spices, this stew will warm your soul.

There’s something magical about the food in Kerala, it’s soothing, soulful, and deeply rooted in tradition. This Kerala Vegetable Stew is my take on the beloved South Indian ishtu, a gently spiced coconut milk-based stew that’s often enjoyed for breakfast or lunch with appam or rice.

What I love most about this dish is how simple the ingredient list is, but how layered the flavors become thanks to whole spices like cloves, cardamom, and black pepper. The coconut milk creates a creamy, luxurious base, and the fresh curry leaves add that unmistakable South Indian aroma.

🌱 Nourishing Ingredients:

This version uses:
• Sweet potato for natural sweetness and creaminess
• Cauliflower and green beans for texture and balance
• Green chilies to bring a little warmth
• And a touch of date paste or coconut sugar (optional!) for a hint of subtle sweetness that really rounds things out

If you’re used to vegetable stews being bland or too earthy, this one will change your mind, it’s light, fragrant, and totally satisfying.

🔪 Cooking Tips:

• You can easily swap in carrots, zucchini, or even peas depending on what you have on hand.
• Want to bulk it up? Add chickpeas or tofu cubes for extra protein.
• Make sure not to boil the coconut milk for too long, a gentle simmer is all it needs to marry the flavors.
• Make sure not to boil the coconut milk for too long, a gentle simmer is all it needs to marry the flavors.
• No fresh veggies on hand?  No problem!  Frozen works just as well!

🍽 How to Serve:

Traditionally, this stew is served with appam or string hoppers, but it’s just as good with a bowl of hot white rice or even a scoop of my Turmeric Lemon Cauliflower Rice if you’re keeping it grain-free.

🧡 Final Thought:

This Kerala Vegetable Stew is a beautiful reminder that food can be both simple and deeply nourishing. It’s perfect for a light dinner, a cozy weekend brunch, or anytime you want something comforting but not heavy.