Kerala Style Breakfast Potato Stew #foodiemamas

Kerala Style Potato Stew for breakfast that is Vegan and Gluten Free

This is my first time being a part of #FoodieMamas and I am so excited to partner with some amazing mamas to bring you all themed recipes every month. This months theme is potatoes that can be served for breakfast or brunch. I am here in India for the last few weeks and have been shuttling around for weddings and other family stuff. I planned for this and had a potato post ready but totally missed the breakfast past. So, I had to do some last minute shoot of a breakfast that was made one of these days. The moment I got to know that it was potato stew for breakfast on one of these days, I was so relieved as I did not have to ask someone to make something with potato for me or get in to the kitchen myself and cook something. As soon as breakfast was ready, I quickly finished my shoot before keeping everyone waiting for their hot breakfast.

Hopefully next month I can come up with something more original and a little bit more creative. Till then here is the very common potato stew with coconut milk, that is served for breakfast with appam (leavened lacey bread) or idiyappam (steamed rice noodles) or bread and with chapatis for dinner. For our breakfast, it was accompanied with some steamed plantains as well, which made it for a delicious filling breakfast.

I apologize for the pictures, as I did not have enough time and equipment to manipulate the lighting. I can hopefully reshoot when I get back home to Seattle.

Kerala Style Potato Stew – The Recipe

Ingredients

• 1 tbsp coconut oil
• 8-10 curry leaves
• ½ red onion, sliced
• 2-3 thai green chillies, slit lengthwise
• 3 yellow potatoes, peeled and cubed
• 2 carrots, sliced
• ½ cup green beans, cut into 2 inch length pieces
• 1  can coconut milk
• salt, to taste
• crushed black pepper, to taste
• ½ tsp garam masala powder (optional)

Method

Heat the oil in a heavy bottomed pan. Add the curry leaves and the onion and chillies. Stir for a couple of minutes.

Add the potatoes, carrots and green beans and add some water to it. Cover and cook till the potatoes are tender.

Add salt, pepper and the coconut milk. Do not let it boil a lot after you add coconut milk. Switch off heat and sprinkle the garam masala powder, if using.

Lets see what the other #FoodieMamas have been upto

Here are some delicious Breakfast Tikkis from Deepika of Easy Baby Meals.

No one can resist these Waffle-Iron Hash Brown Breakfast Potatoes that Chrissie from The Busy Baker has in store for us this month.

Ali from Home and Plate brings us some so very delicious and adorable-looking Shredded Tater Cupcakes with Gruyere and Bacon

Chive and Garlic Brunch Potatoes is what Emily from The Best of this Life has brought to us this month and don’t they look oh so delicious!!

Kaitie from Fuchsia Freezer has some deliciously good looking Potato Pancakes with Eggs and Mornay Sauce

Next up is some Potato Pancakes from Sara at Life’s Little Sweets that I can just sit down with a plateful right away!

Stay tuned for next month when we are back with another ingredient and more recipes!!