SWEET COCONUT KITCHARI WITH ZUCHINNI CURRY

4 servings, 30 minutes

INGREDIENTS

Sweet Kitchari

• 1 tbsp ghee

• 1 tsp curry powder or digestive spice mix (sattvic spice mix works well)

• 1/2 cup yellow split mung beans

• 1 cup basmati rice

• 2 medium carrots, peeled and chopped (optional)

• 4 cups veggie broth

• 2 tbsp coconut sugar 

• 2 cups coconut milk, full fat 

• 1-2 cups chopped spinach or kale

• Freshly squeezed lime juice for topping

• ¼ cup chopped cilantro

• Salt & pepper to taste

Zucchini Curry

• 1 tsp freshly grated ginger

• 2 tbsp ghee

• 1 tbsp cumin seeds 

• 1 1/2 cups zucchini, chopped

• ½ cup tomatoes, chopped (optional - omit if off nightshades)

• 3 cups water, veggie broth, or bone broth

• ¼ tsp turmeric 

• Salt to taste

DIRECTIONS

1. Start by making the kitchari - Add 1 tbsp ghee to a large pot over medium heat. Add the curry powder/ digestive spice mix and sauté for no more than 30 seconds.

2. Stir in the rice, mung beans, and carrots. Saute for 1-2 minutes with the ghee & spices. 

3. Add the veggie broth, bring to boil. Reduce to simmer. Cook over medium heat until mung beans and rice are soft (20-30 mins), adding more liquid if needed.

4. Once soft, stir in the coconut milk, coconut sugar, and spinach/ kale. Add salt and pepper to taste at the end of cooking.

5. While the kitchari is cooking, start making the zucchini curry - Add the ghee, cumin seeds, ginger, turmeric to a medium sized pot. Allow to temper in the ghee over medium heat until aromatic. Add the zucchini, salt, and pepper and cook for a few minutes.

6. Add 3 cups of water or veggie broth. Bring to a boil.

7. Add the tomatoes, reduce to a simmer and cover on low heat until the zucchini is soft (about 10 minutes).

8. Make your plate by serving yourself a serving of sweet kitchari and pouring the zucchini curry on top.

9. Top with lime juice and chopped cilantro. Serve warm. Enjoy!

#summer #spring #vata #pitta

Notes

• One of my favorite kitcharis to make - sweet kitchari.

• Ideally great for vata & pitta as it has cooling and demulcent qualities. BUT it is also not too bad for kapha - especially since it is lightened by the greens and zucchini curry.

• If kapha, use less coconut milk and more greens.