Ingredients:
- 1 cup mixed vegetables (carrots, potatoes, green beans, etc.), chopped into bite-sized pieces
- 1 onion, chopped
- 2-3 green chilies, sliced
- 1 inch ginger, grated
- 3-4 garlic cloves, minced
- 1-2 sprigs of curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 2 cups thin coconut milk
- 1 cup thick coconut milk
- 1/2 tsp turmeric powder
- Salt, to taste
- 2 tbsp coconut oil
Instructions:
Heat coconut oil in a large pot or Dutch oven. Add cumin seeds, mustard seeds, and fennel seeds. Allow them to crackle.
Add chopped onions, green chilies, grated ginger, minced garlic, and curry leaves. Saute until onions turn translucent.
Add mixed vegetables and saute for 2-3 minutes.
Add thin coconut milk, turmeric powder, and salt. Mix well and bring to a boil.
Cover and cook for about 15-20 minutes or until the vegetables are tender.
Once the vegetables are cooked, add thick coconut milk and stir well. Let the stew simmer for a few more minutes.
Turn off the heat and garnish with fresh cilantro leaves.
Serve hot with steamed rice, dosa, or bread.
Pro Tips:
Choose the Right Cut of Meat: When making beef or lamb stew, choose cuts of meat that are tough and have a lot of connective tissue, such as chuck or shoulder. These cuts become tender and flavorful when cooked low and slow. For chicken or turkey stew, use bone-in, skin-on pieces for extra flavor and richness.
Brown the Meat: Before adding the meat to the pot, sear it in a hot pan with some oil to develop a deep, caramelized flavor. This step also creates a crust that will help keep the meat moist during the long cooking process.
Add Aromatics: Aromatics such as onions, garlic, celery, and carrots are the base of many stews. Sauté them in the same pan you used to sear the meat to pick up any browned bits and add more flavor to the dish.
Use Good Quality Stock: A great stew starts with a great base, so use a good quality stock or broth. Homemade is always best, but if you’re short on time, use a high-quality store-bought variety.
Cook Slow and Low: Stews should be cooked low and slow to allow the flavors to meld together and the meat to become tender. A slow cooker or Dutch oven is ideal for this purpose.
Add Flavorful Liquids: In addition to stock or broth, consider adding flavorful liquids like red wine, beer, or tomato juice to your stew. These liquids will add depth and complexity to the dish.
Thicken the Stew: A thickened stew is hearty and satisfying. You can use a roux (equal parts butter and flour), cornstarch, or even mashed potatoes to thicken the broth.
Let it Rest: Once the stew is done cooking, let it rest for at least 10-15 minutes before serving. This will allow the flavors to develop and the meat to become even more tender.
Garnish: Don't forget to add some garnish to your stew before serving. Fresh herbs, like parsley or thyme, or a dollop of sour cream or yogurt can add a bright pop of flavor and visual appeal.