Tri-Doshic Vegetable Curry

Balance your body, mind, and soul with this Tri-Doshic Vegetable Curry!

“Tri-doshic Vegetable Curry: A harmonious blend of fresh vegetables and spices, balancing Vata, Pitta, and Kapha for optimal health.”

Health Benefits as per Ayurveda

According to Ayurveda, this Tri-Doshic Vegetable Curry is balanced for all body types. The combination of vegetables provides essential nutrients, fibre, and antioxidants, promoting digestion and overall well-being. Spices like cumin, coriander, and turmeric aid digestion, boost metabolism and have anti-inflammatory properties. Ghee or coconut oil adds healthy fats, while fresh cilantro aids in detoxification. Regular consumption helps maintain balance and harmony within the body.

Nutritional Value

Mixed vegetables: Provide vitamins, minerals, and fibre for overall health.

Spices: Offer antioxidants, aid digestion, and have anti-inflammatory properties.

Ghee or coconut oil: Supply healthy fats for energy and absorption of fat-soluble vitamins.

Cilantro: Supports detoxification and adds flavor.

Ingredients:

  • 2 cups mixed vegetables (such as carrots, green beans, cauliflower, and peas)
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon ghee or coconut oil
  • Salt to taste
  • Fresh cilantro for garnish

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 150 calories per serving

Instructions:

  • Preparation:
    • Wash and chop the mixed vegetables into bite-sized pieces.
    • Finely chop the onion, dice the tomatoes, mince the garlic, and grate the ginger.
  • Cooking:
    • Heat ghee or coconut oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
    • Add chopped onions and sauté until they turn golden brown.
    • Add minced garlic and grated ginger. Sauté for another minute until fragrant.
    • Add diced tomatoes and cook until they soften and release their juices.
    • Stir in ground coriander, turmeric powder, garam masala, and ground black pepper. Cook for 1-2 minutes to toast the spices.
    • Add chopped mixed vegetables to the skillet and mix well to coat them with the spice mixture.
    • Pour in enough water to cover the vegetables, bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the vegetables are tender.
    • Once the vegetables are cooked, adjust salt to taste and garnish with fresh cilantro.
  • Serving:
    • Serve the Tri-Doshic Vegetable Curry hot with steamed basmati rice or quinoa for a complete meal.

Accompaniments

  • This Tri-Doshic Vegetable Curry pairs well with:
  • Steamed basmati rice or quinoa
  • Chapati or naan bread
  • Yogurt or raita
  • Pickles or chutney

Dosha-Specific Tips

  • For Vata: Add warming spices like ginger, cinnamon, and cloves to balance Vata’s cold and dry nature.
  • For Pitta: Use cooling ingredients like cucumber and cilantro to pacify Pitta’s heat.
  • For Kapha: Include lighter vegetables like green beans and leafy greens to counterbalance Kapha’s heaviness.

Tips and Ideas

  • Use seasonal and locally sourced vegetables for freshness and sustainability.
  • Include variations such as adding tofu or lentils for extra protein or substituting vegetables based on personal preference.
  • Emphasize the benefits of homemade curry compared to store-bought versions, which may contain additives or excessive salt.
  • Encourage mindfulness while cooking, emphasizing the therapeutic aspect of preparing nourishing meals.