This creamy coconut vegetable stew is a gently spiced, comforting dish made with everyday vegetables simmered in coconut milk. It is often enjoyed for dinner, especially when you want something warm, nourishing, and not too heavy.
The recipe is ideal for home cooking because it uses simple techniques, one pan, and clear steps. The flavours are mild and balanced, making it suitable for beginners and family meals.
Recipe Information
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
-
1 medium potato, peeled and diced
-
1 small carrot, sliced
-
½ cup cauliflower florets
-
¼ cup green peas
Base ingredients
-
1 tablespoon oil
-
1 small onion, finely chopped
-
1 teaspoon grated ginger
Spices
-
½ teaspoon cumin seeds
-
¼ teaspoon turmeric powder
-
½ teaspoon ground coriander
-
Salt to taste
Liquids
-
1 cup coconut milk
-
¾ cup water
To finish
-
1 tablespoon fresh lemon juice
-
1 tablespoon chopped fresh coriander
Step-by-Step Method
-
Heat the oil in a deep saucepan on medium heat.
-
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
-
Add the chopped onion and cook for 4 to 5 minutes, stirring, until soft and lightly golden.
-
Stir in the grated ginger and cook for 30 seconds.
-
Add turmeric powder, ground coriander, and salt. Mix well.
-
Add the diced potato, carrot, cauliflower, and peas. Stir so the vegetables are coated with the spices.
-
Pour in the water, bring to a gentle boil, then reduce the heat and cover.
-
Cook for 12 to 15 minutes until the vegetables are tender.
-
Add the coconut milk and stir gently. Simmer uncovered for 5 minutes on low heat.
-
Turn off the heat and add lemon juice. Mix carefully.
-
Garnish with fresh coriander before serving.
Cooking Tips
-
Keep the heat low after adding coconut milk to prevent curdling.
-
Cut vegetables into similar sizes so they cook evenly.
-
Taste and adjust salt before finishing the dish.
Variations
-
Vegan: This recipe is naturally vegan.
-
Gluten-free: The dish is naturally gluten-free.
-
Extra vegetables: Add courgette or green beans for more texture.
Serving Suggestions
Serve hot with plain rice, soft rotis, or crusty bread. This stew is best enjoyed freshly cooked for maximum flavour.
Storage and Reheating
-
Store leftovers in the fridge for up to 2 days in an airtight container.
-
Reheat gently on the hob over low heat, stirring occasionally.
-
Freezing is not recommended due to the coconut milk.
Recipe Image Description:
A three-quarter angle photograph of creamy coconut vegetable stew served in a simple off-white ceramic bowl. The stew shows soft potato pieces, carrot slices, cauliflower florets, and green peas in a pale coconut gravy, garnished with chopped fresh coriander. The bowl sits on a light stone surface with a plain spoon beside it. Soft natural daylight, clean uncluttered background, sharp focus on the dish, natural colours, realistic home-style presentation.
