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A white bowl with colorful vegetable moilee with scallions, bell peppers, tomatoes, potatoes, sweet potatoes and zucchini with a spoon and a green napkin and curry leaves
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5 from 3 votes

Vegetable Moilee

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.
Prep Time10 mins
Cook Time15 mins
Course: Main Course/Stew
Cuisine: Indian, Vegan
Diet: Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: coconut milk stew, vegan moilee, vegetable moilee, vegetable stew
Servings: 6
Calories: 209kcal

Ingredients

  • 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)

Instructions

  • 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.

Video

Nutrition

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