Advertisement
Follow Us
Conscious Healthy Living
July 30, 2010
Inflate your zafu,
deflate your ego
Inflatable zafus are the ultimate portable meditation cushion. Compact and light.
Mixed Vegetable Curry
Written by Ann Wagoner   
Vata: decreases
Pitta: neutral
Kapha: decreases
What's a Dosha?
Season: Fall

Use any veggies you have on hand: eggplant, peppers, cabbage, cauliflower, peas, collards, potatoes, zucchini, summer squash, onions, garlic, tomatoes, ginger, etc. This is a great dish for emptying out the vegetable drawer or using the last of the summer farm produce. Don't be shy--throw it all in! Just top with a garlic/hing oil for easy digestion. Serve with chana dal, rice and chutney.

Ingredients:

6 cups chopped vegetables
3 T oil
1 T garam masala
2 t turmeric
2 t cumin seeds
1 1/2 t crushed cilantro seeds
2 t mustard seeds
1 t asafetida (hing)
3/4 cup water or red tomato sauce

 

Directions:

  1. Heat oil with 2-3 mustard seeds. When seeds pop, add the rest of the mustard seeds and cover until popping stops. Add the rest of the spices except masala and set aside.
  2. Pour spice oil into a heat-proof container and set aside to add at the end.
  3. Add onion, garlic, ginger and saute 5 minutes. Add the rest of the veggies and water or tomato sauce for steaming. Stir in masala. Cook 15- 20 minutes until the vegetables are soft.
  4. Add the rest of the herbed oil and serve.
Preparation time: 25 minutes Serves: 6

For Individual Doshas

Vatas: Cook the veggies an extra 5 to 10 minutes. Add cashews or other nuts.
Pittas: Top with ghee.
Kaphas: Add garlic and cayenne.
 

Your Yoga Lizard Account




Advertisement
Yoga... without the mat
Do yoga anywhere without a mat.
Yoga Paws are portable and made from a non-slip material similar to that of a yoga mat. Special offer: 2 for $45.95
Advertisement