Warming Coconut Stew
A simple and comforting dish, best paired with seasonal vegetables
A perfect meal for the weekend
This coconut stew recipe comes to us from one of India’s youngest breakthrough chefs, Megha Kohli. She is a member of the Chef’s Manifesto, an initiative that calls on chefs from around the world to broaden our palates as a contribution to Sustainable Development Goal Target 2.5.
Prep Time:
10m
Cook Time:
15m
Serves:
2
Ingredients:
- 300 mL coconut milk
- 2 chillies, chopped
- 30 g ginger, finely sliced
- 30 mL coconut oil
- salt, to taste
- 150 g seasonal vegetables
- curry leaves or spinach, for garnish
Preparation:
1.
Blanch vegetables in hot water and keep aside (editor’s note: blanching means to plunge in boiling water for a short period of time, then stop the cooking with ice cold water).
2.
Heat the oil in a pan, and sauté the ginger and green chillies.
3.
Add the coconut milk and cook.
4.
Adjust the seasoning with salt if necessary.
5.
Serve garnished with fried curry leaves or fried spinach.
