Kerala Potato Stew


  • 2 tablespoons canola oil
  • 2 tablespoons fresh ginger, finely julienned
  • 4 cloves garlic, thinly sliced
  • 2 bay leaves
  • 2 serrano chilies, finely chopped
  • 1 teaspoon turmeric, ground
  • 1 teaspoon black pepper, coarsely ground
  • 1 teaspoon salt, plus as needed
  • 2 cups vegetable stock
  • 1 pound Idaho® Yukon Gold potatoes, quartered
  • ½ pound carrots, cut into ½-inch-thick disks
  • ¼ pound green beans, cut into 2-inch pieces
  • 2 cups unsweetened coconut milk


  1. Heat the oil in a large saucepan. Add the ginger, garlic, bay leaves, chilies, turmeric and black pepper. Season with salt and cook over medium heat, stirring occasionally, about 5 minutes.
  2. Add the stock, potatoes and carrots and bring to a boil. Lower the heat and cook for 15 minutes, covered, until the potatoes and carrots are fork-tender.
  3. Add the green beans and cook for another 2 minutes, uncovered. Add the coconut milk and let simmer for another 5 minutes. Serve warm.
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Yield: 4 servings

Asha Gomez
Formerly of - Spice to Table
Atlanta, GA

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