keralan vegetable stew recipe by chef asha gomez

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