With the impending visit from Hurricane Sandy looming over us, Frank and I made a beeline for the grocery store to stock up on ingredients to make some hearty food that would keep us full and warm while we were stuck inside. I made this recipe from Bon Appétit a few weeks ago for the first time, and it was literally so good that I forgot to take photos before we devoured it, so this seemed like the perfect excuse to whip up another batch.
Kerala is a state in southwestern India (thank you, Wikipedia) where coconut palms are abundant, hence the addition of coconut milk into this delicious beef stew! When I saw that this recipe called for three serrano chilies, I was a little wary — we like some heat, but I’m a wimp when it comes to anything that hurts too much. As it turns out, the cooking seemed to mellow out the peppers, giving the soup a little zing without too much of a harsh bite. Honestly, I had a bigger problem with my fingers burning from the capsaicin (aka the chemical in peppers that makes them spicy) after just cutting the peppers.
I really love the chunky vegetables in this soup, as does my carrot-hating boyfriend who can just easily avoid eating them since they are in large pieces. The pearl onions are a special treat, as they really soak up the flavors of the soup nicely and add a texture that you just don’t get with a diced onion. Oh, and did I mention that this one is even better re-heated the next day? It’s a total win!
Hope everyone is staying safe and dry! As I write this, we’re watching our lights flicker and just waiting for the power to go out.