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Ayurvedic Recipe: Coconut Curry Vegetables

Veggies:
1 cauliflower head, florets only
2 carrots that are cut in half rounds
2 zucchinis that are cut in half rounds
1 red bell pepper
1 cup fresh or frozen peas

Spices:
1/4 cup of coconut oil
1 tablespoon mustard seeds
2 tablespoons Pitta Dosha Spice
2 teaspoons Vata Dosha Spice
2 tablespoon sweet yellow curry powder
1/2 teaspoon cardamom, ground
1/4 teaspoon cinnamon, ground

Coconut Milk:
2 cups of coconut milk
Optional: 1/2 cup (or more) of cubed organic panir (Indian fresh cheese)

Effect on Doshas:
Balancing for all doshas. For kapha, eat with buckwheat or quinoa (not rice). Can also drink ginger tea with the meal to balance the heaviness of the coconut milk.

Steam the vegetables until they are lightly tender and then set aside. In a bowl, combine all of the spices except the mustard seeds and mix thoroughly. In a large pot, heat the mustard seeds and coconut oil or (ghee if you prefer). Add the bowl of spices when the seeds begin to ‘pop’ then cook on low heat for 2-3 minutes. Be careful not to burn the spices. Add the coconut milk to the spice mixture and simmer for around two minutes. Gently fold the vegetables in (and the panir, if you are using it) and allow to cook for another 1-2 minutes.

Perfect served over coconut rice. Very grounding, and nourishing for the Fall!


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