Recipes Keralan Vegetable Stew 4.0 (3,037) Add your rating & review To cook vegetables perfectly, Asha Gomez simmers each kind in a different pot, then arranges them on the plate. To make this lovely vegetarian stew, home cooks can simmer vegetables in a single pot for about 30 minutes. By Asha Gomez Asha Gomez Asha Gomez is a celebrated restauranteur and chef. Her critically acclaimed Atlanta restaurant Cardamom Hill is a showcase for her distinctive blend of South Indian flavors and American Southern cooking. She co-authored two cookbooks, including the award-winning My Two Souths: Blending the Flavors of India into a Southern Kitchen (2016).Experience: Asha Gomez's distinctive style of marrying the flavors of her native Kerala with the food of her adopted American South has been making waves ever since she started cooking for supper club diners out of her home. The success and national recognition of her Atlanta restaurant Cardamom Hill helped broaden the scope of Southern cooking to include more nuanced multi-cultural influences. In addition to My Two Souths, Asha co-authored I Cook in Color (2020) in which she "brings the global world" into her kitchen. She opened a culinary event studio called The Third Place in 2013 where she showcases chefs from around the country and hosts streaming cooking classes on her YouTube channel "Curry and Cornbread." When Asha is not working on culinary projects, she dedicates her time to advocacy work with CARE and the United Nations. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Jonny Valiant Active Time: 20 mins Total Time: 1 hrs Yield: 4 Ingredients 2 tablespoons canola oil 2 tablespoons finely julienned peeled fresh ginger 4 garlic cloves, thinly sliced 12 fresh curry leaves or 2 bay leaves 2 serrano chiles, finely chopped 1 teaspoon ground turmeric Coarsely ground black pepper 1 cup frozen pearl onions, thawed Salt 1 medium Yukon Gold potato, peeled and cut into 1-inch cubes 2 medium carrots, cut into 1/2-inch dice 1/2 pound green beans, cut into 1/2-inch pieces 1/2 cup vegetable stock or broth 1 cup unsweetened coconut milk Directions In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve. Make Ahead The vegetable stew can be refrigerated overnight. Serve With Steamed rice. Suggested Pairing Fragrant, medium-bodied Spanish white. Rate it Print