Par boil the vegetables. You can either do this in a pressure cooker or in an open pan. I used microwave and cooked at half the power (540) for 3 mins. The veggies should not be cooked to a mush but should retain a bite.
Heat a pan with 3 tsp coconut oil. Add cinnamon, saute for 1 sec.
Add ginger and saute for 2 seconds. Add curry leaves and let it splutter.
Add onion and saute till pink. It should not get brown.
Add the ground paste and immediately keep stirring for the paste to cook well and to prevent it from sticking to the pan.
The paste will absorb all the oil and mixed along with the onion, it will resemble a lump.
Add par boiled vegetables and mix.
Immediately add in the second coconut milk, salt and stir well to combine properly and bring it to a boil.
Let it cook over low flame for 2 to 4 mins. The stew will turn opaque in color.
Add in first coconut milk and stir well. Cook over low flame for 1 more minute.
Switch off stove. Drizzle remaining 1 tsp coconut oil on top.
Immediately close the pan tightly with a lid and let the stew rest for 2 to 3 mins for the flavors to merge well.
Vegetable stew is ready. Stir well before serving hot with appam, idiyappam or pulao.