A savoury and flavourful coconut stew inspired by the Thai coconut soup. This light and simple recipe has immense flavour, wrapped in with only a few ingredients and to top it off, everything is prepared using just 1 pot. This gives you all the more reasons to try this amazing recipe right away!

How to make One Pot Vegetable Coconut Stew 

1. In a non-stick kadai, add coconut oil into it, followed by some whole spices, one sliced onion and chopped ginger garlic. Also add some whole green chillies and saute everything well.  

2. Add cubed carrots, green beans, eggplants into it, deglaze the pan with some water and add cubed potatoes. Cover and cook till the vegetables are fully cooked.

3. After opening, add salt and pepper to taste and some sugar. Mix everything well and take the kadai off the heat. 

4. Prepare the tadka in a nonstick fry pan by melting some ghee, add curry leaves and mustard seeds with some ginger juliennes. Add this tadka to the coconut stew and serve it hot.  

Expert Tips

1. Add the carrots in the pan only after the onions have been sweated properly.
2. Do not cook the vegetables and milk on high heat or the milk might reduce.
3. The tadka needs to be extremely hot when pouring over the coconut stew.

One Pot Vegetable Coconut Stew

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Category

main course

Servings

2-3

Prep Time

10 minutes

Cook Time

15 minutes

Calories

300

Ingredients

• Coconut oil: 2 tbsp
• Cinnamon sticks: 2
• Green cardamom: 6 pods
• Black cardamom: 2 
• Onion: 2
• Garlic: 3 cloves 
• Green chilli: 1 
• Carrot: 1 
• Green beans: 1
• Eggplant: 1
• potato : 1 
• Water: as required
• Coconut milk: 100 ml
• Salt and pepper: to taste 
• Sugar: 1 tbsp
• Ghee:1 tbsp
• Curry leaves: 5-6 
• Mustard seeds:½ tsp
• Ginger julienne: for tadka 

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Directions

1. In a non-stick kadai, add coconut oil into it, followed by some whole spices, one sliced onion and chopped ginger garlic. Also add some whole green chillies and saute everything well.

2. Add cubed carrots, green beans, eggplants into it, deglaze the pan with some water and add cubed potatoes. Cover and cook till the vegetables are fully cooked.
3. After opening, add salt and pepper to taste and some sugar. Mix everything well and take the kadai off the heat.
4. Prepare the tadka in a nonstick fry pan by melting some ghee, add curry leaves and mustard seeds with some ginger juliennes. Add this tadka to the coconut stew and serve it hot.

Recipe Video