This is a simple and mild vegetable curry prepared in parts of South India, where coconuts are found in abundance and form an integral part of everyday diet. In Kerala where I grew up, this is known as “ishtoo” in the local dialect, ishtoo being a play on the English word “stew”. It is a really simple and refreshing vegetarian (also vegan) dish redolent with aromatic spices like cinnamon, cloves and cardamom, and full of fresh coconut milk. Eat it like a soup or with slices of toasted bread or other Indian flatbreads.
Oil – 2 tbsp
Whole spices – Cinnamon – a long piece, green cardamom pods – 3, cloves – 3, bay leaves – 2
Curry leaves – a few
Onion – 1 small, finely chopped
Ginger – 2 tsp, chopped
Garlic – 2 small cloves, minced
Black pepper – ½ tsp, freshly cracked
Potatoes – 1 large, diced
Carrot – 1, diced
Green beans – 3-4, cut into 1″ pieces
Green peas – ½ cup
Thin coconut milk – 1½ cups
Salt – to taste
Thick coconut milk – ½ cup
Find detailed instructions in the link given below.
Notes: Fresh curry leaves and the other whole spices can be found in any Indian grocery store.
Full recipe: Vegetable Stew With Coconut Milk