When I was thinking about what all I can make with the Lemon Leek Sauce as the base, Vegetable Stew came foremost to my mind. It tastes incredible!
My Stew Story
My first stew experience was in Kerala, India, at my friend’s house. It was the day before her wedding and we had all arrived, giggling and happy and just a bit incredulous that she was actually going through with this. She was the first in our group to get married.
Back to the delicious, creamy stew that her mother made for breakfast served with Appam (a type of crepe/pancake, made with fermented rice batter and coconut milk). Delicately spiced, the stew was out of this world. Then when I started traveling on work, I had the English pot pie, which is essentially stew enclosed in a flaky pie crust. Thus my love affair with stew began. And has been going strong, very strong.
Vegetable Stew in Lemon Leek Sauce Recipe
Here I am combining some elements of the Kerala stew with fall vegetables found in the United States in my favorite Lemon-Leek Sauce.
- The dish takes 30 minutes from start to finish if you have the sauce ready. Which, I usually do as I make a big pot of it and freeze the sauce in small batches.
- Now if you don’t have the sauce ready, it takes only an additional 15 minutes. get it simmering while you are cutting the veggies.
- 20 ml Vegetable Oil
- 450 grams Cauliflower approx: 1 medium size head of Cauliflower
- 250 grams Carrots approx: 2 medium or 1 large carrot
- 250 grams Butternut Squash approx: 1/2 a medium sized squash
- 200 grams Zucchini approx: 2 medium
- 3/4 Tablespoon Kosher Salt
- 500 ml Lemon Leek Sauce
- 50 grams Parsley for garnish (finely chopped/hacher)
- 2 Star Anise
- 2 Cardamom pods
- 1 Cinnamon stick small
- 10 Black Peppercorns
- 1 dry red Chili
- 400 ml thick Coconut milk approx : 1 can
Pound the spices in a mortar with a pestle till they are slightly coarse but close to fine in texture.
Wash and cut all the vegetables approximately the same thickness and length. I always start with the Cauliflower and keep the florets as a measure for the other vegetables.
In a medium-sized Dutch oven, heat 20 ml of oil. When slightly hot to touch, add all the washed and cut vegetables. Saute for 2 minutes.
Add salt and spice mix. Saute for another minute.
Now add the Lemon Leek Sauce.
Open the can of Coconut milk and carefully remove the top thick cream of the coconut into a small bowl. Add the rest of the milk in the can to the stew along with half a cup of water. Close the dutch oven with a lid and cook the stew on medium flame, gently for 10 minutes or till the vegetables are tender when pierced with a fork.
Switch off the flame and swirl in the reserved thick coconut cream. Ladle into bowls and garnish with parsley. Serve with noodles, rice or chunks of warm crusty bread.
- I have used Kosher Salt. If you are using any other salt like Table salt or Himalayan Pink Salt, the amounts will vary accordingly
- Only salt the vegetables sparingly as the lemon leek sauce already contains salt. Adjust at the end after the stew is cooked through.