Sweet Potato & Coconut Milk Curry (Pitta-Kapha Balancing)
A creamy and mildly spiced sweet potato curry designed to balance Pitta and Kapha doshas. The coconut milk adds sweetness and grounding, while the spices aid digestion and warmth without being overly heating.
Auteur: Ayurveda Veggie
Végétalien
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 40 minutes
Temps total: 40 minutes
Catégories
Dinner
Curry
Vegetarian
Ayurvedic
Créations d'utilisateurs
Ingrédients
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- Pinch of ginger powder
- Pinch of black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water (or vegetable broth)
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Salt to taste
Valeur nutritive
- Calories: 350 kcal
- Protéines: 5g
- Glucides: 35g
- Graisses: 22g
- Fibres: 6g
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add cumin seeds and cook until fragrant (about 30 seconds).
- Add coriander powder, turmeric powder, ginger powder, and black pepper. Stir for another 30 seconds to bloom the spices.
- Add the cubed sweet potatoes to the pot and stir to coat them with the spices.
- Pour in the coconut milk and water (or vegetable broth). Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the lime juice and salt to taste.
- Garnish with fresh cilantro before serving. Serve hot with rice or quinoa (optional).
Bienfaits ayurvédiques
Types de corps appropriés
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- Pinch of ginger powder
- Pinch of black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water (or vegetable broth)
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Salt to taste
