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Making this curry definitely took me back to India. All the delicious flavours of the spices give this dish so much aroma. This creamy vegan curry is actually quite easy to make using one of my favourite legumes, green gram. Known for its many nutritional benefits, particularly high in fibre and protein, green gram is also cleansing and does not upset agni (the digestive fire); it light to digest, nourishing and filling. This tasty legume is used often in Ayurvedic detox treatments and Panchakarma, usually as a soup.
Zucchini and carrots are both easier to digest when cooked.
This is one of those homemade comforting meals that will leave the belly full without feeling heavy and stuck. It can be served with Basmati rice (another staple food in Ayurvedic cooking), or quinoa or on its own. I suggest Basmati rice if you are Vata predominant dosh and Quinoa if you are Pitta predominant dosh, although Basmati rice can be ok for Pitta also. If you are Kapha predominant dosha, quinoa also works, buckwheat is a great option or have on its own. Actually this curry is so nutritious and filling that it can be easily taken as it is.
250-300 ml of coconut cream
1 diced zucchini
1 medium sized carrot (grated)
1 medium sized spring onion
1 mug of Spinach
1/2 mug of Cilantro
1 1/2 mugs of green gram
1 tbsp of Turmeric
1 1/2 tbsp of Coriander seeds
1 small piece of fresh Ginger grated
2 tbsp of Curry powder (I use mild so my Pitta doesn’t get aggravated)
2 tbsp of Cumin
1/2 tsp of cloves
The green gram needs to be soaked prior to boiling it. You can do so about 3-4 hours before, or overnight. I prefer overnight because it is more fluffy and quicker to make obviously. If you will have it with Basmati rice, steam or boil whilst you are making the dish so they can both be ready at the same time and fresh for you to have.