2 small carrots
1/3 cup green peas
1 onion sliced
2 bird eye chilies, cut diagonally
1 tablespoon sliced ginger
2 cinnamon sticks
1 star anise
1 curry leaf
¾ cup coconut milk
Pinch of turmeric powder
Salt to taste
Cut the carrots and potatoes into cubes.
Add all the ingredients except the coconut milk in a pot with salt and turmeric powder.
Cook over medium flame until vegetables are tender.
Reduce flame to low and add the coconut milk. Stir gently and continuously to prevent the gravy from curdling.
When small bubbles appear on the sides of the pot, switch off the flame and continue to stir for another 30 secs.
Enjoy the stew with hoppers or aappams or a bowl of rice