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coconut bowl full of kerala ishtew

Kerala Ishtew (Indian Coconut Milk Vegetable Stew)

5 from 1 vote
Course: Soup, Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Calories: 298kcal
Author: Kelly
Cost: $0.87 per bowl
Kerala ishtew is a hearty coconut milk vegetable stew with a little heat. Full of carrots, potatoes, and green beans, this is a cheap and healthy staple food.
Print Recipe

Equipment

  • Medium pot or Dutch oven with lid (a 2-quart pot is the perfect size for 1 batch of this recipe)

Ingredients

  • 1 tbsp coconut oil
  • 1 small onion, sliced
  • 1 cup large carrot, chopped
  • cup potato, chopped (*optional)
  • 2 cups green beans or runner beans, chopped into 2-inch segments
  • 2 tsp fresh or ground ginger
  • 3–4 green chili peppers, sliced in half lengthwise
  • 2 cups water
  • 1 large handful curry leaves double the amount if using dried leaves
  • 1 tsp salt
  • 1 14-oz can coconut milk

Instructions

  • Add coconut oil to a Dutch oven on medium heat. Sauté the onion, chili peppers, and ginger until the onions are softened, around 10 minutes.
  • Add the carrot, potato, green beans, curry leaves, salt, and water.
  • Cover and bring to a boil. Lower the heat and simmer until vegetables are softened to your liking, around 15–20 minutes.
  • Turn off the heat and stir in the coconut milk.

Nutrition

Calories: 298kcal | Carbohydrates: 20g | Protein: 5g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 625mg | Potassium: 663mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4573IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 4mg