Kerala Vegetable Stew (Veg Ishtu)
Potato, carrot, green beans and peas in a silky, mild coconut sauce scented with cardamom and cinnamon.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 586kcal
- 93.7gcarbs
- 8.1gof which sugars
- 17.3gfat
- 10.1gsaturates
- 12.7gprotein
- 9gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the coconut oil in a large pan over a medium heat. Add the cardamom and cinnamon stick and cook for 30 seconds.
0 min 30 s - 2
Add your ready made South Indian coconut curry base (see the base recipe), the water, potatoes and carrots with a pinch of salt. Bring to a gentle simmer.
- 3
Cover and cook for 15 minutes, until the potatoes are starting to soften.
15 min - 4
Cook the basmati rice to the packet instructions while the stew finishes.
- 5
Add the green beans and cook uncovered for 8 minutes, then stir in the peas and cook for 3 minutes more, until all the vegetables are tender.
11 min - 6
Stir in the lime juice, taste for salt and serve over the rice.
Tips
- Cut the vegetables to a similar size so they cook evenly.
- Use any firm vegetables you have: cauliflower, swede, butternut squash and green peppers all work.
- Add the green vegetables late so they stay bright.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 2 months in the freezer. Reheat gently until steaming hot all the way through.
Questions
Is Kerala vegetable stew vegan?
Yes. It is made with coconut, vegetables and spices, and nothing from animals. The coconut base is vegan as well.
Can I add tofu or chickpeas?
Yes. Stir in a drained 400 g tin of chickpeas or 250 g of cubed firm tofu with the green beans for a more filling stew.
Can I use frozen vegetables?
Yes. A bag of frozen mixed vegetables works. Add it straight from the freezer for the last 8 to 10 minutes.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
