Kaikari Ishtew

Name: Kaikari Ishtew
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon fresh garlic paste; 2 tablespoons coconut oil; 6 to 8 haricots verts, cut into 1-inch (2½-cm) pieces; 7 or 8 cauliflower florets; 2 cups (400 ml) coconut milk; 1 medium potato, cubed; Pinch of garam masala (spice mix); 2 bay leaves; 1 teaspoon table salt; 2 (1-inch/2½-cm) cinnamon sticks; 4 whole cloves; 4 green chiles, stemmed and slit; 10 to 12 fresh curry leaves; 2 star anise; 1 medium carrot, cubed; 1 teaspoon fresh ginger paste; 2 medium red onions, chopped

Mixed vegetables stewed in coconut milk with star anise

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

A traditional delight from the South Indian state of Kerala, this vegetable dish is traditionally served with a soft bread called appam. This is a real treat for coconut lovers. Be sure to use the star anise because without it, ishtew is simply not ishtew.

Ingredients

1 medium carrot, cubed
1 medium potato, cubed
7 or 8 cauliflower florets

Asia
India
Main course
Vegan
Gluten-free
Kerala

Method

Place a nonstick saucepan over high heat and add 2½ cups (500 ml) water. When the water comes to a boil, add the carrot and cook for 3 to 4 minutes. Remove with a slotted spoon and set aside. Repeat with the potato, cauliflower, and haricots verts separately.
Place