Ayurvedic Curry Recipes

Heat oil or ghee in large heavy skillet. Add mustard and cumin seeds. When the mustard seeds pop, add turmeric. Then add all the vegetables and water. If using frozen peas, wait until the rest of the vegetables are nearly finished before adding the peas. Cook covered until the vegetables become tender, about 15-20 minutes. Then add yogurt and remainder of ingredients, stirring well. Simmer uncovered on low heat for another 15-20 minutes.

Serve over rice or other grain. This easy-to-prepare curry is likely to garner you rave reviews. 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. Whenever you can, use tender peas rather than frozen peas, as they are more balancing for

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! 

Rezept: Ayurveda Kichererbsen Zucchini Curry

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Vegetable Curry Recipe

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Recipe Of The Month: Mixed Vegetable Curry

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.Food is one of my passions. On a tired and sluggish day it has the ability to bring me back to life, and pull me out of fatigue and discomfort. Few hundred years ago it might have been called witchcraft, but nowadays it is essential to use recipe ingredients with purpose. This Ayurvedic green curry is also an amazing digestive-reset food as it’s light, hydrating, easy to digest, mineral-rich, and gently detoxifying with the healing qualities of spices. If you want it to be more light on your stomach, just skip the rice and eat it by itself. This green curry incorporates all of my favorite spices and herbs for improving digestion, purifying the blood, cleansing the lymphatic system, and boosting the immune system. Not to mention this is a great balancing food for those with pitta dosha.

1. Heat the oil in a pot set over medium heat until shimmering. Add the curry paste. Be careful, as it will sputter. Fry the paste for 2 minutes, stirring frequently.

2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste.

Kapha — Journal — My Ayurvedic Kitchen

4. Add the remaining coconut milk, chickpeas and the herbs and spices. Reduce the heat to medium-low and simmer until the veggies are cooked through, about 20 minutes.

5. Taste and adjust seasonings with soy sauce, maple syrup and spices until it is balanced enough for your tastes. Serve over rice or rice noodles or rice, or eat it by itself to be light on your stomach. I also like to add red bell pepper or zucchini or baby bok choi.

Imola is a writer, gluten-free vegetarian recipe developer, Hatha and Ashtanga yoga teacher and Wild Woman Empowerment Mentor with a passion for exploring and life outdoors. Originally from Hungary but currently living in a teepee tent in Scotland, in search of new ways of living and exploring alternative communities. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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