Kale, Potato and Carrot Stew

This is a recipe I learnt from my mom and she usually prepared this using potatoes, carrots, green beans and peas. I have been experimenting with kale lately and decided to use it in this recipe. Substituting some of the above veggies with kale brings down the carbohydrate content, making it healthier and a great option for low-carb dinner. If you plan on having it as a stew/soup, you could keep the consistency a bit thinner by adjusting the quantities of water and coconut milk. Otherwise, you could make it thicker so that it goes well with rice or chapati.

Carrot Potato Kale Stew


Onion, roughly chopped – 1 cup
Ginger – 1 inch piece
Garlic – 3 to 4 cloves
Green chillies – 3
Coriander leaves – 4 to 5 stalks
Oil – 3 tbsp
Cinnamon – 1/2 inch piece
Cloves – 2
Tomato, finely chopped – 1/2 cup
Potato, cubed – 1 cup
Carrots, sliced – 3/4 cup
Kale, chopped – 2 cups
Turmeric – 1/4 tsp
Salt – to taste
Coconut milk – 2/3 cup
Yogurt – 1/4 cup


  • Heat 1.5 tbsp of oil in a pan
  • Add the onion, ginger, garlic, green chillies and coriander leaves
  • Saute well for 5-6 minutes. Remove from heat, let it cool and grind to a smooth paste adding water as necessary
  • Heat remaining oil in a pan, add cinnamon and cloves
  • Add the ground paste and saute well
  • Add tomato and turmeric and saute for couple more minutes
  • Add the potatoes, carrots and kale
  • Add salt and enough water to cook the vegetables. Cover and cook for 20 minutes
  • Once the veggies are cooked, add the coconut milk and yogurt and bring to a boil
  • Serve as is or with rice 

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