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5 mins
Kaikari Vegetable Stew Recipe

Kaikari Vegetable Stew

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

Kaikari Vegetable Stew comes from the southern states of Kerala and Tamil Nadu. This dish is a very traditional dish made in most south Indian festivals and is a great authentic vegan meal.

      Preparation Time: 20 Minutes

      Cooking Time: 45 Minutes

Ingredients for Kaikari Vegetable Stew

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2
carrots
2 medium
potatoes
8 oz
green beans (French or squeaky or string bean)
1 medium
cauliflower
2
onions
4
green chilies
10 - 12
curry leaves
1 inch
fresh ginger
4 cloves
garlic
4 tablespoons
coconut or vegetable oil
2
bay leaves
2
star anise
2 x 1 inch
sticks of cinnamon
½ pint
coconut milk
4 oz
frozen green peas
 
salt
½ teaspoon
garam masala powder

 

How to Cook Kaikari Vegetable Stew

  1. In preparation, peel and cut the carrots and potatoes into equal sized cubes, about 1" (2.5cm). Slice the beans and cut the cauliflower into small florets. Peel and slice the onion, slit the green chilies, roughly chop the curry leaves and peel and grate (grind) the ginger and the garlic.
  2. Place the carrots, potatoes, beans and cauliflower into a large pan of salted water and bring to the boil. Cook over a medium heat for 10-12 minutes until the vegetables are becoming tender but are still quite firm, then drain off the water.
  3. In a large, deep pan, heat the oil then add the bay leaves, star anise, ginger, crushed garlic and cinnamon and fry gently until they release their flavour. Add the sliced onion, curry leaves and green chilies and sauté gently until the onions are light brown.
  4. Add the cooked vegetables to the pan and sauté everything for a couple of minutes. Pour in the coconut milk, bring to the boil then reduce the heat and simmer until the liquid has reduced by half. Add in the frozen green peas, season with salt to taste and sprinkle in the garam masala. Simmer for a further 5 minutes and serve hot.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
Coconut Milk is made from pressing the meat of fresh coconuts after the shell, husk and juice have been removed. The juice, whilst making a refreshing drink, is never used for cooking, so please don't confuse the two.
 
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Reviews of Kaikari Vegetable Stew

Rating 4 out of 5 - Many cooks will make this recipe again December 31 2014
So delicious! Thank you for the illustrious detailed recipe.mouth starts watering just by hearing the name. Really tasty. people from different regions to enjoy delicacies that are cooked using traditional recipes.looks yummyy. will make again next weekend
(3 reviews)
 

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