The simplicity of this creamy, colorful South Indian style stew is what makes it so spectacular. It will steal your heart in a single bite. A vegan, soy-free, nut-free and gluten-free recipe.
- 1 tbsp coconut oil
- 1 onion (thinly sliced)
- 2-inch knob ginger (julienned or grated)
- 2 sprigs curry leaves
- 2 green chili peppers (like jalapeno or serrano, slit down the middle. Use more or less based on your heat tolerance)
- ½ tsp turmeric
- 2 small sweet potatoes (diced)
- 2 medium potatoes (diced)
- 1 medium zucchini (diced)
- 1 bell pepper (diced)
- 13.5 ounce coconut milk (from a can. Use the full-fat, not light, version)
- 1 to 2 medium tomatoes (diced. Cherry tomatoes are fine too)
- 2 tbsp lemon juice
- Salt to taste
- 3 scallions (chopped. You can also use cilantro)
If using vegetables like potatoes, sweet potatoes and carrots, precook them. I do this in a microwave by placing them in a microwave-safe bowl with a couple of tablespoons of water and zapping them for five minutes. You do not have to precook quick-cooking veggies like zucchini and bell peppers.
Heat the oil in a saucepan. Add the onions, curry leaves, chilies, ginger and a pinch of salt and saute on medium-low heat until the onions turn translucent.
Add the turmeric and the vegetables (except the tomatoes and scallions) and half the coconut milk with 1 cup of water or vegetable stock (use less water or stock for a thicker, creamier stew).
Cover and cook about five minutes until the veggies are tender but have some texture and bite.
Stir in the remaining coconut milk. Add the lemon juice and tomatoes. Let the moilee warm through but turn it off before it comes to a full boil. Stir in the scallions or cilantro.
Calories: 209kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Sodium: 40mg | Potassium: 505mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7090IU | Vitamin C: 53mg | Calcium: 43mg | Iron: 3mg