An Ayurvedic Recipe to Balance Vata Dosha

Get Chef Suzy Singh's recipe for calming, grounding organic Carrot Coconut Curry.
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Enjoy this Ayurvedic recipe centered around the Vata Dosha. This dosha represents pacifying foods that create a balanced diet. Using NOW ingredients, we have been able to not only create a balanced dish, but also turn this dish into a healthy vegan recipe. Serve warm and enjoy!

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Ingredients

Preparation

  1. In sauce pot on medium heat, add 1 tablespoon organic coconut infusion, 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 ingredients into blender, combine until puree is formed. 
  5. In sauce pot on medium head, add 1 tablespoon of organic coconut infusions, butter flavor. 
  6. Add curry leaves, cinnamon stick, bay leaf, and clove. 
  7. Toast spices for 3-5 minutes or until aromatic spices are released. 
  8. Add tomato mixture, coriander powder, curcufresh, and coconut sugar. 
  9. Reduce for 5-7 minutes. 
  10. Add carrots, cashew butter, coconut milk, and fenugreek leaves. 
  11. Reduce for an additional 10 minutes. 
  12. In a sauté pan on medium heat, add organic coconut infusions, butter flavor. 
  13. Add cumin and cubed ginger to pan. Sauté for 2-3 minutes or until cumin releases aromatic. 
  14. Place 1/2 cup of hot water with toasted cumin and ginger in Q cup. Cover and cook for 5 minutes. 
  15. Place Q cup at bottom of bowl and top with Organic Vegan Carrot Cashew Curry. 
  16. Serve warm and enjoy!