Ayurvedic Cooking: Delicious Tridoshic Vegetable Curry

Tridoshic Vegetable Curry

1 cup fresh green peas (frozen can be used if necessary)
1 cup carrots, diced
1 cup potatoes, diced
2 cups green string beans or asparagus, cut in 1 inch pieces
2 tbsp sunflower oil or ghee
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp sea salt
1.5 cups water
2 tsp turmeric
1 tsp coriander powder
0.5 cups yogurt

Heat oil or ghee in large heavy skillet. Add mustard and cumin seeds. When the mustard seeds pop, add turmeric. Then add all the vegetables and water. If using frozen peas, wait until the rest of the vegetables are nearly finished before adding the peas. Cook covered until the vegetables become tender, about 15-20 minutes. Then add yogurt and remainder of ingredients, stirring well. Simmer uncovered on low heat for another 15-20 minutes.

Serve over rice or other grain. This easy-to-prepare curry is likely to garner you rave reviews. The cooling qualities of the peas and potatoes are offset by the other vegetables and curry spices. This small amount of yogurt, thinned with water, is usually tolerated well by all doshas and aids digestion. Whenever you can, use tender peas rather than frozen peas, as they are more balancing for kapha and vata.
This delicious vegetable curry is balancing for all three doshas (vata, pitta and kapha), making it a great choice for the summer or any season! 

Source: The Ayurvedic Cookbook, by Amadea Morningstar