Coconut Vegetable Curry
Coconut Vegetable Curry is an excellent recipe for pacifying pitta. This dish is crafted with ingredients that are typically cool , heavy and dry with sweet , bitter and astringent tastes. This dish particularly helps to cool and calm pitta dosha.
Ingredients –
* 1 tablespoon – Coconut oil
* 1large – onion (chopped)
* 2 – garlic cloves (minced)
* 1 inch piece – saunth powder (dry ginger powder) – it has cooling effect opposed to hot effect of ginger.
* 1- zucchini (chopped)
* 1- bell pepper (chopped)
* 1- carrot ( peeled & chopped)
* 1- small head of broccoli (cut)
* 200ml – coconut milk
* 200ml – vegetable broth
* 1teaspoon – turmeric powder
* 1teaspoon – Coriander powder
* 1/2teaspoon – Cumin powder
* Salt to taste
* Fresh cilantro (chopped)
* Lime juice
Instructions –
* Place a large wok over medium heat and pour some coconut oil in it.
* Once the oil is hot add the onions, garlic and ginger and saute until the onions become transluscent.
* Stir in the turmeric , coriander and cumin , cook until the spices release their aroma.
* Now add the zucchini , bell pepper , carrot and broccoli and stir well.
* Pour in the coconut milk and vegetable broth and bring the mixture to a boil , then cook on low heat until vegetables are cooked.
* Season with salt , add fresh cilantro and squeeze of lime juice.
* Serve warm with rice or roti.
Nutritional Benefits –
* Rich in vitamins A , C and K.
* Contains minerals like potassium and magnesium.
* High fiber contents that aids digestion.
* Its cooling properties and balance of sweet, bitter and astringent tastes make it an ideal choice for balancing pitta dosha.
