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.
- 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
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). Heat the oil in a pan, and sauté the ginger and green chillies. Add the coconut milk and cook. Adjust the seasoning with salt if necessary. Serve garnished with fried curry leaves or fried spinach.
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