Veggie Curry: Spiced to Ignite Your Digestive Fires and Soothe Your Soul
/Indian food is my ultimate comfort food. The warming spices ignite digestive fires, soothe the soul, and contribute to holistic balance during colder weather. While I’ve always loved Indian food, I haven’t always been confident in the bold use of spices and complex flavor profiles that create my favorite dishes. I found that, with some practice, it’s actually quite easy to create these dishes at home.
If you have not prepared Indian food, this vibrantly yellow curry is a great place to start. If you have trouble sourcing the curry powder, garam masala, or hing, try looking online, at a natural-food market, or at an Indian market. Once you have these spices on hand, you can use them in varying combinations to prepare a variety of Indian dishes in addition to various curries including biryani, korma, and vindaloo.
Because of the color, spice, and heat, this recipe is balancing for your Solar Plexus Chakra. This Veggie Curry recipe is informed by Ayurveda, the medical science of yoga, and can be customized to balance your personal dosha, or constitution. The basic recipe can be enjoyed by all doshas: kapha, pitta, and vata. If you know your dosha, see the options and suggestions to customize this curry. If you don’t yet know your dosha, you may want to schedule an Ayurveda Consultation. Ayurveda looks at the whole individual - physically, spiritually, and mentally - to give you an in-depth understanding of your unique self and what makes you, you. You will discover more about your innate nature and how you can feel your best through food choices, lifestyle, yoga practices, breath practices, relationships, and so much more.
Veggie Curry Ingredients
1 – 3 Tbsp oil or ghee (lesser amount for kapha, larger amount for vata)
1 medium onion chopped finely
2 tsp - 2 Tbsp Madras or yellow curry powder. (I prefer to use Ship Brand Madras curry powder. Use a lesser amount for pitta, larger amount for kapha and vata.)
2 tsp black mustard seeds
2 tsp cumin seeds
2 tsp turmeric
1 tomato, chopped (optional, replace with water for pitta)
pinch hing (asafoetida)
1 – 2 cups water
1.5 cups potato cut into small cubes
1.5 cups carrot cut into small pieces
1.5 cups green beans, asparagus, or green peas (frozen can be used)
Optional: kale, mustard greens, spinach
1 Tbsp ground coriander
Optional: 1 tsp – 1 Tbsp garam masala, a spice blend that gives extra kick and heat (recommended for kapha, omit for pitta)
Sea salt to taste, about 1 tsp
Optional garnishes: cilantro, plain yogurt
Optional garnish for kapha only: 1 hot green pepper, choppedServe over: cooked rice or millet
Directions
In a large, deep pan with a cover heat oil on medium-high heat. Add onions and cook until nearly translucent. Add cumin and mustard seeds. When the mustard seeds pop, add tomato, turmeric, curry powder, and hing, and cook 2-3 minutes until fragrant. Add water, potato, and carrot. Simmer covered until about three-fourths done then add green beans, asparagus, and peas. Add more water if the pan is dry. The water will help create the sauce. Add as needed. When all the veggies are nearly done, add optional greens. Before serving, stir in ground coriander and optional garam masala. Garnish with cilantro and/or plain yogurt and serve over cooked rice or millet.
