Ayurvedic, Tridoshic Vegetable Curry

Ayurvedic Recipes for Tridoshic Vegetable Curry

Fresh, colourful vegetables come together with fragrant curry spices and a small amount of yogurt to create a delicious, wholesome meal, aiding digestion and tolerated by all doshas, when using Ayurvedic cooking techniques.

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Cooking time:

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Serves: 4

1 cup fresh peas(frozen can be used)

1 cup carrots, diced

1 cup potatoes, diced

2 cups green string beans or asparagus, cut into 1 inch pieces

2 tsp sunflower oil or ghee

2 tsp cumin seeds

2 tsp black mustard seeds

1 tsp sea salt

1½ cups water

2 tsp turmeric

1 tsp coriander powder

½ a cup yogurt

Literally translated from Sanskrit as 'the science of life' Ayurveda was developed by the seers and masters of ancient India over 5,000 years ago. This holistic system of natural healing sees food and medicine as complementary rather than separate, allowing us to harness the benefits of the food we eat every day to help keep us balanced, grounded and happy.

Ayurveda believes that the body is made up of five elements - earth, water, air, fire, space. Any problem in the balance of these elements leads to disease, or dis-ease: lack of ease.

By dividing people into three categories, or doshas - Vata dosha, Pitta dosha, Kapha dosha - Ayurveda helps us to understand what our minds and bodies need and to choose food to suit our own individual constitutions.

But each person is different; their bodies and minds are different, so how can the same food be good for everyone equally? In this recipe, professional chef Katyayani Cunliffe has created delicious tridoshic recipe to suit all constitutions, demonstrating how the Ayurvedic style of cooking shouldn't be confused with hot, spicy, Indian food. In fact any cuisine can follow the principles of Ayurveda to help give you a clearer, better balanced mind and body.

  1. Heat the oil or ghee in a large, heavy pan. Add the mustard and cumin seeds. When the mustard seeds pop, add the turmeric.
  2. Next, add all the vegetables and the water. (If using frozen peas, do not add until the rest of the vegetables are nearly done.)
  3. Cook, covered, until the vegetables become tender, about 15-20 minutes. Then add yogurt and the rest of the ingredients, stirring well.
  4. Simmer uncovered on a low heat for another 15-20 minutes.
  5. Serve over rice (see Cumin & Onion Rice recipe right) or other grains.
  6. The cooling qualities of the peas and potatoes are offset by the other vegetables and the curry spices. This small amount of yogurt, thinned with water, is usually tolerated well by all doshas and aids digestion. Whenever you can, use tender fresh, rather than frozen peas as they are more balancing for Kapha and Vata

    Katyayani Cunliffe is a professional chef who helps run Jungle Yoga Retreats in India through Yoga Republic (www.yogarepublic.org). She has further trained in Ayurveda and Yoga from The Bihar School of Yoga and Ayurveda Ashrams in Karnataka and Kerala, India. Katyayani is holding classes on the Ayurvedic style of cooking, near Cranbrook, Kent, until the end of December. Classes start at 10.30am with a cup of Indian Chai (which you can learn to make), followed by a talk about Ayurveda, where you will find out your individual constitution, and a cooking demonstration with a complete Ayurvedic menu, topped off with a delicious lunch. Each class will give you a deeper understanding of Ayurveda and your own body and there will be a new menu every class. It is recommended that you do three classes but they need not be on consecutive days.

    Each class costs £25. Ingredients, constitution charts and recipes are provided. Just bring yourself and a happy open mind! To book, email katyayanis@hotmail.com

    Photographs: David Merewether
    Recipes Type: Baking

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