Posted by: sakalaradiance | April 29, 2010

Ayurvedic Recipe-Tridoshic Vegetable Curry

Here’s some fun! Check out this fantastic recipe that gears up Vata, Pitta and Kapha. Try it and let us know what you think!

Vata, -Pitta, -Kapha

From The Ayurvedic Cookbook, written by Amadea Morningstar with Urmila Desai


  • 1 cup fresh green peas (frozen if necessary)
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 2 cups string beans or asparagus, cut in 1 inch pieces
  • 2 tablespoons sunflower oil or ghee
  • 2 teaspoons cumin seeds
  • 2 teaspoons black mustard seeds
  • 1 teaspoon sea salt
  • 1 1/2 cups water
  • 2 teaspoons turmeric
  • 1 teaspoon coriander powder
  • 1/2 cup yogurt

Preperation time: 1 hour

Serves: 8-10 people

Heat oil or ghee in large heavy skillet. Add mustard and cumin seeds. Then the mustard seeds pop, add turmeric. Then add all the vegetables and the water. (If using frozen peas, do not add until rest of vegetables are nearly done.) Cook covered until the vegetables become tender, about 15-20 minutes. Then add yogurt and the rest of the ingredients, stirring well. Simmer uncovered on low heat for another 15-20 minutes.




  1. this was an inspiring find!

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