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Pumpkin and Fenugreek Stew
A comforting and nutritious stew perfect for balancing Vata-Pitta doshas. Sweet pumpkin combines beautifully with the slightly bitter fenugreek for a warming and delicious meal.
Auteur: Ayurveda Veggie
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 35 minutes
Catégories
Soup
Autumn
Vegetarian
Ingrédients
- 1kg pumpkin, peeled, deseeded and cubed
- 1 tbsp fenugreek seeds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp black pepper
- 400ml vegetable broth
- Salt to taste
- 2 tbsp coconut oil
- Fresh coriander leaves for garnish (optional)
Valeur nutritive
- Calories: 250 kcal
- Protéines: 5g
- Glucides: 40g
- Graisses: 10g
- Fibres: 5g
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened.
- Add the minced garlic and grated ginger and sauté for another minute.
- Add the turmeric powder, cumin powder, and black pepper and sauté for 30 seconds until fragrant.
- Stir in the cubed pumpkin and fenugreek seeds.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Season with salt to taste.
- Garnish with fresh coriander leaves before serving.
Bienfaits ayurvédiques
Types de corps appropriés
- 1kg pumpkin, peeled, deseeded and cubed
- 1 tbsp fenugreek seeds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp black pepper
- 400ml vegetable broth
- Salt to taste
- 2 tbsp coconut oil
- Fresh coriander leaves for garnish (optional)