“Here is a hearty stew you can make with lots of vegetables, cooling coconut milk and is easy to digest.”

This simple, nutritious and delicious stew is easy to make and you can add spices according to your taste and dosha. It is great to have in Vatta Season!


½ leek (about 2-3 tbps)

2 tbsps olive oil (or other oil according to your dosha)

2 large white potatoes or 2 sweet potatoes

2 cups of black beans (canned or done in Instant Pot)

2 carrots

1 bunch of kale or other green

1 small zucchini

5 cremini mushrooms (optional)

1 can of coconut milk (less for Kapha, good for Pitta, Vata)

1 tsp ginger

1 tsp cumin

¼ tsp cardamon

½ tsp turmeric

1 1/2 tsp coriander (add at the end)

½ tsp salt

½ tsp maple syrup


You can adjust this recipe according to the veggies you have on hand, your dosha  (spices) and your creativity.

  1. Wash and prepare the leek and other veggies (cut in half inch pieces)
  2. Place the leek in the heated oil in a large frying pan and add spices (according to your taste and dosha) and saute for 2-3 minutes You can also add some chipotle.
  3. Add coconut milk and some vegetable bouillon mixed in water along with the vegetables except the kale which is added after along with the coriander and fresh cilantro. Cook for about 20 minutes on medium heat with the lid on the pan and add water as needed.
  4. Serve hot with cooked rice or quinoa and fresh cilantro can be added.

Total Preparation Time:

 40-45 minutes

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