Kapha-Vata Balancing Potato and Cauliflower Stir-Fry
A light and flavorful stir-fry designed to balance Kapha and Vata doshas. This dish incorporates spices that are warming and digestive, making it easy to digest and helps pacify both doshas.
Autor: Zarah
Sin gluten
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 30 minutes
Tiempo total: 30 minutes
Categorías
Vegetarian
Ayurvedic
Stir-Fry
Acompañamiento
Creaciones de usuarios
Ingredientes
- 2 medium potatoes, peeled and cubed
- 1/2 medium cauliflower, cut into florets
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- Pinch of asafoetida (hing)
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 1/4 cup water
Valor nutricional
- Calorías: 200 kcal
- Proteína: 5g
- Carbohidratos: 30g
- Grasa: 7g
- Fibra: 5g
Instrucciones
- Heat ghee or coconut oil in a pan or wok over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter.
- Add asafoetida, turmeric powder, and ginger powder. Stir for a few seconds.
- Add the cubed potatoes and cauliflower florets. Stir well to coat with the spices.
- Add salt and black pepper.
- Add 1/4 cup water, cover the pan, and cook until the potatoes and cauliflower are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Once cooked, garnish with fresh cilantro.
- Serve hot as a side dish or a light meal.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 2 medium potatoes, peeled and cubed
- 1/2 medium cauliflower, cut into florets
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- Pinch of asafoetida (hing)
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 1/4 cup water
