ONE-POT COCONUT VEGGIE CURRY

4 servings, 30 minutes

INGREDIENTS

• 4 tbsp ghee

• 1 tsp cumin seeds

• 3 whole cloves

• 1/4 tsp cardamom seeds

• 1 small Roma tomato, chopped

• 1/2 tsp fenugreek powder (freshly ground)

• 1/4 tsp turmeric powder

• 1/4 tsp cinnamon powder

• 1 tbsp almond flour

• 1 cup coconut milk

• 2 cups veggie broth

• 1 cup carrots, chopped

• 1 cup broccoli, chopped

• 1/2 cup parsnip or green beans, chopped (or just add more carrots/ broccoli)

• 1/2 cup red lentils, rinsed

• Salt and pepper to taste

• Cilantro or parsley for serving

• Fresh lime juice for serving (optional)

• Cooked cumin rice for serving
  

DIRECTIONS

1. Heat the ghee in a large pan (big enough to cook everything in) over medium heat. 

2. Add the cumin seeds & cardamom seeds until they start to pop and become aromatic. 

3. Add the cloves. Then the powdered spices. Then the tomatoes. Cover and cook for 2-3 mins.

4. Stir in the almond flour, coconut milk, and veggie broth. Then add the veggies and lentils. Stir & cover and allow to cook over medium low heat for 20-30 minutes or until veggies are tender.

5. Once cooked, stir in the salt. Top with cilantro and fresh lime juice once cooked. Serve with a scoop of cooked cumin rice (optional)
   

#onepotmeal #vata #pitta #fall #winter

Notes

• I was reminded of this recipe recently from one of my clients who has struggled with chronic constipation and very sensitive gut issues for most of her life. She told me that is her favorite recipe of mine and said "it just works so well for my body." After re-making it for myself, I can see why it is her favorite - it is MOUTHWATERING-LY GOOD. Even my 1-year-old ate it.

• The spices in this dish not only bring out the flavor but also boost gut health.

• I find that this meal is best served with a cooked grain such as basmati rice or quinoa - this makes it especially satisfying for pittas.

• This dish has well-balanced warming and cooling qualities between the coconut milk and broccoli, but I would prefer to have it in the colder months because of the warming nature of the spices.

• For kaphas - reduce the ghee by 2 tbsp, add more fenugreek and a dash of cayenne and/or ginger, and serve with a side of steamed greens instead of rice.