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Kaikari Vegetable Stew

Ready in 1 hr 5 mins

Recipe by Mamtha Sunil Kumar 

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.

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'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.