Wednesday, June 08, 2016

AYURVEDA COOKING - Comforting Creamy Turmeric, Squash & Chickpea Curry


Now being back from India I am trying to incorporate the Ayurvedic meals into my London life. This dish I created was a happy accident and is packed with goodness. Turmeric is a great anti inflammatory along with the ginger hidden inside this recipe. This creamy curry is perfect when your mind and body needs some TLC.

My cooking is always very simple and I don't use a lot of seasonings. Mainly because I am trying to bring my Pitta down so I need to avoid anything spicy. This being said feel free to add in extra seasonings such as chilli, garlic etc.

This recipe is great for PITTA.

Ingredients 
1/2 cup diced Butternut Squash
1/2 cup diced Swede
1/2 can Chickpeas
1 Handful Garden Peas
Spinach
1 Cup Almond Milk (or coconut milk)
1 tsp Turmeric
1 tsp Grated Ginger
Salt
Pepper

Directions

1) Dice the butternut squash and swede and steam until cooked through. Do not over cook.

2) Drain and wash the chickpeas and place into a saucepan along with all the other ingredients including the butternut squash and swede.

3) On a medium heat stir the ingredients together and cover with a lid. Keep your eye on it and if needed turn the heat down. Once the peas are cooked it is ready to serve.

How easy was that! I am no experienced chef I just like to cook for myself and have fun. I eye ball everything so use your common sense with the ingredients. If you need more almond milk add more etc you know what kind of texture you like.

You can eat this alone like I did or pair is with a grain of choice.

I loved this dish and I hope you do to!

Ivy xo

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