Global Veg » A Culinary Journal

Kerala Potato Stew


A couple of years ago, while visiting India, so many of the dishes we ate were full of freshly grated coconut. Instead of “farm to table” it was “backyard tree to table.” It was pretty amazing and I had a lot of plans to cook more with coconut when I got back home.


One of my favorite Indian restaurants in this area is “Turmeric.” They have some of the usual dishes that you find in all Indian restaurants along with some unique dishes from the state of Kerala in India. Kerala cuisine is known for an extensive use of coconuts. As a matter of fact, the word Kerala can be loosely translated to “Land of Coconut Trees.”


The last time we ate there they had this potato stew. It really doesn’t have any complicated ingredients and is very easy to cook. There is no dairy at all. I used coconut milk from Whole Foods pretty sparingly given its richness.

This is a naturally, non-contrived vegan dish. Enjoy!


Kerala Potato Stew

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: Serves 4 as a side.


  1. 1 pound of russet potatoes
  2. 1 teaspoon coconut oil
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon mustard seeds
  5. 1/2 green chili sliced (to taste)
  6. 1/2 inch piece of fresh ginger, grated
  7. 1-2 cups of water
  8. 1/2 cup coconut milk (thick)
  9. salt to taste


  1. Peel and chop the potatoes into large cubes.
  2. Heat the coconut oil in a skillet.
  3. Add the cumin and mustard seeds.
  4. Once the mustard seeds pop, add the green chili and potatoes.
  5. Sauté for a minute.
  6. Add enough water to cover the potatoes.
  7. Cook on low-medium until the potatoes are cooked.
  8. Add the coconut milk and cook for about 5 minutes until the potatoes are really soft.
  9. Salt to taste.


Serve with rice or a flatbread.

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