Anu Anand’s Vegetable and Cashew Stew

This take on the classic Kerala stew, uses cashew paste and coconut milk to make a creamy, comforting vegetable stew that pairs perfectly with appams or bread.

Ingredients
250 grams beans, cut into 1/2-inch pieces
250 grams carrot, cut into 1/2-inch pieces
250 grams potato, cut into 1/2 inch-pieces
2 medium-sized onions, sliced thin
1 cup thin coconut milk
1 cup thick coconut milk
5 green chillies, slit lengthwise
1/2 inch piece ginger, julienned
1/2 tsp pepper powder
1/2 tsp fennel seeds
One handful cashew
1 cinnamon stick
3 cloves
1 cardamom pod
2 tbsp coconut oil
Salt

Method
Grind cashew, cinnamon, cloves, and cardamom to a fine powder, and add it to the thick coconut milk. Set aside.
Heat the coconut oil in a pressure cooker, and add all the vegetables, green chilies, ginger and sauté for 5 minutes.
Add a little water, salt, and pressure cook (about 2-3 whistles).
Once cool, add the thin coconut milk and boil for 2 minutes.
Finally, add thick coconut milk mixture, pepper and curry leaves.

Banner image credit: Swaad of Kerala

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