According to Ayurvedic nutrition, every meal should contain all the flavors. Only then can you feel full and digestion can proceed optimally. This recipe combines sweet, sour, salty, bitter, tart and spicy. This curry is my absolute favorite!
Ingredients
Preparation
1 large sweet potato
1/2 bottle gourd
1 red bell pepper
100 grams of spinach
1 large red onion
3 cloves of garlic
juice of 1 lime
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp chili powder
1 tsp curry powder
1 tsp ginger powder
1 tsp cumin seeds
1 tsp black mustard seeds
brown rice or wild rice
400 grams of coconut milk
coconut oil
sea salt
Preheat the oven to 200°C fan-assisted setting.
Peel the sweet potato and red pepper. Cut them into bite-sized pieces.
Cut the butternut squash into bite-sized pieces. You can leave the skin on, especially if it is an organic squash.
Peel and finely chop the onion and garlic.
Place the sweet potato and pumpkin on a baking sheet. Add the turmeric, cinnamon, sea salt, chili, curry and ginger powder and 2 tablespoons of coconut oil. Roast the vegetables in the oven for 30-35 minutes until soft. Add the sliced pepper during the last 10 minutes. Once the vegetables are done, remove them from the oven and set aside.
In the meantime, cook the brown rice according to the instructions on the package.
Meanwhile, place a heavy-bottomed pan over medium heat and melt 1 tablespoon of coconut oil. Once the coconut oil is hot, add the cumin seeds and black mustard seeds and cook for 30 seconds until they start to jump (jump for joy!).
Add the red onion and garlic and cook for a further 5 minutes before adding the coconut milk. Cook for a further 15 minutes, adding the lime juice for the last 5 minutes.
Add the roasted pumpkin, sweet potatoes and peppers and cook for a further 5 minutes, stirring constantly to ensure it doesn't stick to the bottom of the pan.
Finally, stir in the spinach and let it wilt.