• 2 tablespoons oil
  • 1 piece of cinnamon
  • 3 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • Few curry leaves
  • 1 small chopped onion
  • 2 teaspoon chopped ginger
  • 2 small cloves, minced garlic
  • ½ teaspoon freshly cracked black pepper
  • 1 large diced potato
  • 1 diced carrot
  • 3-4 green beans cut into 1″ pieces
  • ½ cup green peas
  • 1½ cups thin coconut milk
  • Salt to taste
  • ½ cup thick coconut milk
  • ½ cup California walnut halves


  1. Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves) bay leaves and curry leaves, and let them splutter.
  2. Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
  3. To this add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft for 10 mins and then add California walnuts.
  4. While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
  5. Garnish with California walnuts and serve hot.