Fall Ayurvedic Recipe

Fifteen Minute Vegetable Curry

• 1 cup raw carrots
• 1 cup fresh or frozen green peas
• 2 tablespoons sunflower oil
• 1/8 teaspoon hing
• 1/2 teaspoon black mustard seeds
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon sea salt
• 1/2 pound tofu (optional, omit for Kapha)
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1/4 cup water
• 2 teaspoons brown rice syrup (use 1/2 teaspoon for Kapha)
• 1/4 hot green pepper, chopped (optional, omit for Pitta)
• 1/4 cup plain yogurt

Heat oil in heavy skillet. Add mustard and cumin seeds. When mustard seeds pop, add curry powder, salt, tofu, and vegetables. Cook uncovered for 5 minutes on medium heat, stirring occasionally. Add water and cover. cook another 5 minutes (or until vegetables are tender) on low heat. Shake pan occasionally to prevent sticking. Add all remaining ingredients, mix well and serve.

This goes well with plain rice or bread.