Enjoy Mouth Watering Tridoshic Vegetable Curry Recipe

Tridoshic Vegetable Curry

Vegetable curry recipe is suitable for all constitutions. Light to digest, rich in flavors and balancing qualities.

BEST SERVED WITH:

Ayurvedic vegetable curry recipe is perfect served with plain basmati rice or roti and protein such as lentils, tofu, fish or chicken!

For individuals with predominant pitta dosha or with pitta imbalance, reduce the amount of chili powder and mustard seeds, and to avoid the green chili and tomatoes. Individuals with Kapha imbalance can omit or reduce the proportion of basmati rice and add water instead of coconut milk. For non-vegetarians, the curry recipe can also be prepared with chicken or fish.

Ingredients required to prepare this recipe:

o   Fresh seasonal vegetables according to your constitution e.g. potatoes, brocoli, zucchini, beans, carrots  – 2 cups

o   1 cup fresh green peas (frozen can be used if necessary)

o   1 cup carrots, diced

o   1 cup potatoes, diced

o   Garlic – 2 cloves

o   Onion – 1 large onion

o   Ginger – 1 cm (grated or thinly sliced)

o   2 cups green string beans or asparagus, cut in 1 inch pieces

o   1 tbsp sunflower oil or ghee

o   1 tsp cumin seeds

o   1 tsp black mustard seeds

o   1 tsp rock salt

o   2 cups water

o   1 tsp turmeric

o   1 tsp coriander powder

o   ½ cup yogurt

o   Curry leaves – 3-4 (optional)

METHOD TO PREPARE:

o   Slice the onion thinly, crush the garlic, grate the ginger – make a paste

o   Heat oil or ghee in large heavy skillet.

o   Add mustard and cumin seeds.

o   When the mustard seeds pop, add turmeric.

o   Add cumin, cinnamon, garlic, onion and ginger paste. Then add all the vegetables and water.

o   If using frozen peas, wait until the rest of the vegetables are nearly finished before adding the peas. Cook covered until the vegetables become soft, about 15-20 minutes.

o   Then add yogurt and remaining of ingredients, stirring well. Simmer uncovered on low heat for another 10-15 minutes.

The cooling qualities of the peas and potatoes are offset by the other vegetables and curry spices. This small amount of yogurt, thinned with water, is usually tolerated well by all doshas and aids digestion.

TIPS: Customise the vegetable curry recipe to your constitution:

1)            Pitta constitutions should choose from any green vegetables. They should avoid root vegetables and leave out the chilis.

2)            Vata constitutions can choose sweeter vegetables such as potatoes, zucchini, beetroots and avoid cruciferous like cabbage, brocoli and cauliflower.

3)            Kapha constitutions should prefer non starchy vegetables. Such as leafy green vegetables, cruciferous etc.

4)            Whenever you can, use tender peas rather than frozen peas, as they are more balancing for kapha and vata.

This delicious vegetable curry is balancing for all three doshas (vata, pitta and kapha), making it a great choice for the summer or any season!