Healthy Recipe of the Week - Vegetable Curry
The cooling qualities of the peas and potatoes in this dish are offset by the other vegetables and the curry spices. This small amount of yogurt, thinned with water, is usually tolerated well by all body types and aids digestion. Great served over quinoa! For recipes click "Read more..." below.
1 cup potatoes, diced
2 cups green beans, cut in 1 in pieces
1 cup frozen butter beans, lima beans or peas2
1 cup carrots, diced
2 tbsp sunflower oil or ghee
2 tsp black mustard seeds
2 tsp cumin seeds
2 tsp turmeric
1 tsp sea salt
1 ½ cups water
1 tsp coriander powder
½ cup yogurt
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Clean, chop, and prepare all vegetables and seasonings. Then heat large, heavy skillet and add oil or ghee. Add mustard seeds; cover. When the mustard seeds pop, add cumin and turmeric.
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Add the potatoes and cook for 5 minutes. Add all the water and cook another 5 minutes.
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Add green beans and lima beans; add carrots. (If using frozen peas, do not add until the rest of the vegetables are nearly done.) Cook covered until the vegetables become tender, about another 5 minutes. Then add yogurt and the rest of the ingredients, stirring well. Simmer uncovered on low heat for another 5 minutes.
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Serve over rice or other quinoa (see recipe below).
Source: The Ayurvedic Cookbook by Amadea Morningstar
Quinoa
Quinoa is high quality protein and can be used as a substitute for rice or pasta in recipes.
Put 2 cups water in a saucepan. Bring water to a boil, add vegetable bouillion to taste (1/2 to 1 cube). Put 1 cup quinoa in water, stir. Reduce heat to low, cover, and cook for 20 minutes, until all the water is absorbed.
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