An Ayurvedic Recipe to Balance Vata Dosha

Get Chef Suzy Singh's recipe for calming, grounding organic Carrot Coconut Curry.

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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  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!