Vegetable ishtew

The hubby is away this week, so I've been experimenting a bit with dinner. I also picked up a lot of veggies from a shop I've finally discovered, and decided to celebrate by making this ishtew. It is a slightly simplified version of the original, and we had it with brown rice.

2 carrots, diced

2 potatoes, cut into inch long cubes

1/3 cup frozen peas

A handful of spring beans, cut

2 onions, sliced long

1 sprig curry leaves

1 inch piece ginger, sliced

2 bay leaves

10-12 peppercorns

4-6 cloves

1 inch piece cinnamon

1 tbsp cooking oil

Salt to taste

1 tsp sugar

1 tbsp cornflour mixed with 1/4 cup water

200 ml coconut milk

Pepper powder to taste

Method:

Steam the potatoes and peas for 5 minutes, add the carrots and beans and steam for an additional 3 minutes. The vegetables should be cooked, but firm. 

Heat the oil, add the spices. Once they start crackling, add the curry leaves, and the sliced onions. Sauté till they turn transparent. Add chillies and ginger, and sauté for half a minute.

Add 2 cups water, and just when it starts boiling, add the cornflour paste and mix well so there are no lumps. 

Add coconut milk, with constant stirring, add the vegetables and let it simmer for about 5 minutes till the gravy comes together. Add a dash of pepper powder before serving. 

I served with brown rice and fryums.