A comforting and Vata-balancing meal for the season is Creamy Coconut Curry with Vegetables. This dish is warm, grounding, and full of healthy fats and warming spices.
Why it works for Vata:
Warming spices: Cumin, turmeric, and cinnamon improve digestion and bring warmth.
Healthy fats: Coconut milk and ghee nourish and counter dryness.
Grounding vegetables: Root vegetables and chickpeas are hearty and grounding.
Moist and creamy: The curry’s texture soothes Vata’s dryness.
Enjoy this comforting meal on a chilly evening with a cup of spiced herbal tea like chai!
Creamy Coconut Curry with Vegetables
Ingredients:
1 tbsp ghee or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cumin
1 tsp turmeric
½ tsp coriander
½ tsp cinnamon
1 can (14 oz) coconut milk
2 cups mixed vegetables (e.g., carrots, sweet potatoes, zucchini, and green beans)
1 cup cooked chickpeas or tofu (optional for added protein)
½ cup vegetable broth or water
Salt and black pepper to taste
Fresh cilantro for garnish
Optional Accompaniments:
Warm basmati rice or quinoa
A drizzle of lemon or lime juice
Instructions:
- Heat ghee or coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Stir in cumin, turmeric, coriander, and cinnamon, and cook for another minute to toast the spices.
- Add the coconut milk and vegetable broth, stirring until smooth.
- Add the vegetables and simmer for 15–20 minutes, or until tender.
- If using chickpeas or tofu, stir them in during the last 5 minutes of cooking.
- Season with salt and black pepper to taste.
- Serve warm over basmati rice or quinoa, garnished with fresh cilantro and a squeeze of citrus.
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