Indian Kerala Vegetable Ishtu with Appam

Ingredients

• 1 tablespoon coconut oil
• 1/2 onion, sliced
• 1 teaspoon grated ginger
• 1 small potato, cubed
• 1 carrot, sliced
• 1 cup green beans, cut
• 1/2 cup peas
• 6 curry leaves
• 1/4 teaspoon turmeric
• 1 cup coconut milk
• 1/2 cup vegetable stock
• 2 prepared appam pancakes
• 1 teaspoon lime juice

Steps

1. Heat coconut oil in a saucepan. Cook onion, ginger, and curry leaves for 3 minutes until softened.
2. Add potato, carrot, beans, peas, and turmeric. Stir for 1 minute.
3. Pour in coconut milk and stock, bring to a gentle simmer, cover, and cook 15 minutes until vegetables are tender.
4. Uncover, add lime juice, and season with salt. Do not boil vigorously after adding coconut milk.
5. Warm appam in a dry skillet and serve alongside the stew.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.