This coconut vegetable stew reminds me of my childhood. Pure comfort food, and very healthy. It can also be easily adapted with different ingredients - next time I'm going to throw in some chicken as well.
For four people, you will need:
1 tablespoon of coconut oil
1 stalk of curry leaves (optional)
1-3 green chillies, slit vertically down the middle (depending on how hot you want it)
1 teaspoon of peppercorns
1 bay leaf
1 small stick of cinnamon
2 cardamom pods
3 potatoes, cubed
2 carrots, cubed
1 large handful of green beans
half a cup of green peas
2 cups of vegetable or chicken stock
A tin of coconut milk (you can add more to taste) (I use Ayam brand)
salt and pepper to taste
Heat the coconut oil in a heavy based frying pan and add the curry leaves, green chillies and whole spices. Fry for a minute or two until the mixture smells fragrant, then add the potatoes, carrots and beans.
Add 2 cups of stock, cover and simmer for 15 minutes. After this, add half a cup of fresh or frozen peas, stir in the coconut milk and cook for another 10-15 minutes. At the end, taste for salt and add if necessary (depending on how salty the stock was), with lots more freshly ground black pepper.