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An Ayurvedic Recipe to Balance Vata Dosha



Gajar Sabji: Organic Carrot Cashew Curry 

By Chef Suzy Singh

Enjoy this Ayurvedic recipe centered around the Vata Dosha. This Dosha represents pacifying foods that creates a balanced diet. Using NOW Ingredients, we have been able to not only create a balanced diet but also turn this dish into a healthy vegan recipe. Serve warm and enjoy!

Ingredients:

  • 2 cups Organic Carrots, peeled and chopped
  • 1/4 cup Ellyndale Organic Coconut Infusions, Butter Flavor
  • 1/4 cup Ellyndale Nutty Infusion, Cashew Butter
  • 1 Organic Ellyndale Q Cup, Lightly Salted Quinoa
  • 2 Organic Tomatoes, medium dice
  • 2 Organic Onion, medium dice 
  • 1/2 cup Organic Coconut Milk
  • 1 Tbsp NOW Real Food Organic Coconut Sugar 
  • 1 teaspoon salt 
  • 1 teaspoon NOW CurcuFresh, Curcumin Powder 
  • 1 teaspoon coriander powder
  • 1 teaspoon Fenugreek Leaves (Menthi)
  • 1 teaspoon cumin, toasted
  • 2 garlic cloves, grated
  • 2″ ginger, grated and chopped
  • 4 curry leaves 
  • 2 cloves
  • 1 cinnamon stick
  • 1 bay leaf

Directions:

  1. In a sauce pot on medium heat, add 1 tablespoon organic coconut infusions, butter flavor.  
  2. Add cubed tomatoes and onions, garlic, and ginger. 
  3. Sauté for 7-10 minutes or until onions have softened. 
  4. Pour all ingredient into blender, combine until puree is formed.
  5. Add curry leaves, cinnamon stick, bay leaf, and clove. 
  6. Toast spices for 3-5 minutes or until aromatic spices are released. 
  7. Add tomato mixture, coriander powder, curcufresh, and coconut sugar. 
  8. Reduce for 5-7 minutes. 
  9. Add carrots, cashew butter coconut milk, and fenugreek leaves. 
  10. Reduce for an additional 10 minutes. 
  11. In a sauté pan on high heat, add organic coconut infusions, butter flavor. 
  12. Add cumin and cubed ginger to pan. Sauté for 2-3 minutes or until cumin releases aromatics. 
  13. Place 1/2 cup of hot water with toasted cumin and ginger in Q cup. Cover and cook for 5 minutes. 
  14. Place Q cup at bottom pf