Drumstick and Potato Curry (Pitta-Kapha Balancing)
A comforting and mildly spiced drumstick and potato curry, perfect for balancing Pitta and Kapha doshas. This dish is easy to digest and provides essential nutrients.
Auteur: Soul Food
Végétalien
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 40 minutes
Temps total: 40 minutes
Catégories
Dinner
Vegetable Curry
Ayurvedic
Créations d'utilisateurs
Ingrédients
- 2 medium potatoes, peeled and cubed
- 1 cup drumstick, cut into 2-inch pieces
- 1 medium tomato, chopped
- 1 inch ginger, grated
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 2 tablespoons coconut oil
- 1/2 cup water
- Fresh cilantro, chopped for garnish
- Salt to taste
Valeur nutritive
- Calories: 250 kcal
- Protéines: 5g
Instructions
- Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Allow them to splutter.
- Add grated ginger and green chili. Sauté for a minute until fragrant.
- Add turmeric powder, cumin powder, and coriander powder. Sauté for another minute.
- Add chopped tomatoes and cook until they soften.
- Add cubed potatoes and drumstick pieces. Mix well with the spices.
- Add water and salt to taste. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes and drumstick are tender.
- Garnish with fresh cilantro before serving.
- Serve hot with rice or roti.
Bienfaits ayurvédiques
Types de corps appropriés
- 2 medium potatoes, peeled and cubed
- 1 cup drumstick, cut into 2-inch pieces
- 1 medium tomato, chopped
- 1 inch ginger, grated
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 2 tablespoons coconut oil
- 1/2 cup water
- Fresh cilantro, chopped for garnish
- Salt to taste
