Vegetable Stew

Vegetable Stew in Lemon Leek Sauce

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 228 kcal


  • 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)

Spice Mix

  • 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


For the Spice Mix

  1. Pound the spices in a mortar with a pestle till they are slightly coarse but close to fine in texture. 

    Vegetable Stew

For the Stew

  1. 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. 

  2. 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. 

    Vegetable Stew
  3. Add salt and spice mix. Saute for another minute.

    Vegetable Stew
  4. Now add the Lemon Leek Sauce. 

    Vegetable Stew
  5. 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. 

    Vegetable Stew
  6. 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. 

    Vegetable Stew

Recipe Notes