COCONUT VEGETABLE CURRY

Coconut Vegetable Curry Coconut Vegetable Curry is an excellent recipe for pacifying pitta. This dish is crafted with ingredients that are typically cool , heavy and dry with sweet , bitter and astringent tastes. This dish particularly helps to cool and calm pitta dosha. Ingredients - * 1 tablespoon - Coconut oil * 1large - onion (chopped) * 2 - garlic cloves (minced) * 1 inch piece - saunth powder (dry ginger powder) - it has cooling effect opposed to hot effect of ginger. * 1- zucchini (chopped) * 1- bell pepper (chopped) * 1- carrot ( peeled & chopped) * 1- small head of broccoli (cut) * 200ml - coconut milk * 200ml - vegetable broth * 1teaspoon - turmeric powder * 1teaspoon - Coriander powder * 1/2teaspoon - Cumin powder * Salt to taste * Fresh cilantro (chopped) * Lime juice Instructions - * Place a large wok over medium heat and pour some coconut oil in it. * Once the oil is hot add the onions, garlic and ginger and saute until the onions become transluscent. * Stir in the turmeric , coriander and cumin , cook until the spices release their aroma. * Now add the zucchini , bell pepper , carrot and broccoli and stir well. * Pour in the coconut milk and vegetable broth and bring the mixture to a boil , then cook on low heat until vegetables are cooked. * Season with salt , add fresh cilantro and squeeze of lime juice. * Serve warm with rice or roti. Nutritional Benefits - * Rich in vitamins A , C and K. * Contains minerals like potassium and magnesium. * High fiber contents that aids digestion. * Its cooling properties and balance of sweet, bitter and astringent tastes make it an ideal choice for balancing pitta dosha.