This is a simple and easy curry recipe great for busy weekday meals. Tailor it to balance your dosha by using Ayurvedic spice blends for your specific constitution.
Use seasonal and local vegetables. In the spring, I like to use liver supportive bitter greens such as dandelion leaves, parsley, and baby kale. You can also try a different legume; some of my favorite substitutes are cannellini beans, mung dal and red lentils. Serve the curry over a grain (basmati rice, quinoa, millet, or amaranth) and you have a meal with a complete protein profile.
Vegan Chickpea Coconut Vegetable Curry
Ingredients
Toppings
Instructions
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Heat oil in a large saucepan.
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Place the water, ginger, and garlic in a blender and blend until smooth.
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Add the cherry tomatoes to the blender and blend for 5 seconds, until roughly blended and chunky. Set aside.
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Add the onion to the pan and cook slowly until caramelized and golden brown. (If you are using leek, just cook until soft, not brown.)
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Add the turmeric, mustard seeds and coriander seeds and stir in quickly. Add salt to taste and stir.
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Add the tomato, garlic and ginger mixture to the pot and simmer at least 20-30 minutes. The longer it cooks, the richer the sauce. Add hot water if sticking.
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Add the coconut cream and cook for another 5-10 minutes until the sauce is well integrated.
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Add the chickpeas and warm through.
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Put in the vegetables. Heat until the sauce begins to bubble, then 5-10 minutes longer until hard vegetables (such as carrots) are cooked.
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Sprinkle with fresh cilantro and lime juice. Add salt and black pepper to taste.
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Serve with cooked basmati rice, naan or chapatti. Enjoy!
Note
- *You may use your doshic spice blend in place of these spices.
- If you are not vegan, try using organic ghee; very delicious and good for all doshas.
