Gorgeous Coconut Curry

Gorgeous Coconut Curry

I love this recipe, you can have it at any time of the year and use different veggies, the spice mix can be made up in advance and kept in a tight fitting container, remember that its best to grind your spices in small quantities so that it keeps really fresh.

There are really too many benefits to eating coconut but Ayurveda sees coconut as a cooling and very effective in curing hyperacidity with its Pitta pacifying quality. It is good for removing toxins out of the body and purifying the digestive system. Coconut balances acid levels and cools the digestive system.

So lots of goodness in this dish. Remember though that if you are a high Pitta you should only eat this on occasions, but this has a good balance of spices for all types.

Spices

1 teaspoon each of:

• turmeric
• ground ginger
• tamarind paste
• coconut oil for frying
• black mustard seeds
• cumin seeds
• clove of garlic chopped

Other ingredients

1 bunch of spring onions - chopped

1 teaspoon of ground ginger

1 tin of coconut milk

1 small butternut squash - peeled and chopped

1 parsnip - peeled and chopped

Half of a cauliflower cut into small florets

A small bag of chopped cashew nuts, unsalted

Directions

Put all the spices and oil into a frying pan and gently cook until fragrant, about 2 minutes. Let the mustard seeds pop and then add chopped spring onions and cook for a few minutes until soft.

Stir in the coconut milk and then add the chopped vegetables.

Turn the heat low and simmer for about 15 to 20 minutes.

When the vegetables are cooked serve onto a bed of basmati rice and sprinkle the cashew nuts on top.