I fell in love with Indian food once I started practicing Ayurveda.
And this is one of my all-time favorite recipes!
Plus, the way I prepare it, make it tridoshic or good for all doshas.
I was raised with simple seasonings.
My mom used to basically use only salt and black pepper with some garlic and onion, so the experience of tasting all the different and new exotic flavors from Indian cuisine was first interesting, and then addictive.
Curries are one of my favorite meals because they cook gently all of the ingredients, they are easily digestible and also provide a great opportunity to use spices as medicine in your food.
Cook this simple vegan curry recipe — aloo gobi — and immerse yourself in a mouthwatering experience that only takes about 25 minutes of your day.
Potatoes and Vata Dosha
Although this vegan curry recipe is tridoshic, meaning it is good for Vata, Pitta, and Kapha; Vata should still take it with moderation, because of the qualities of the potatoes.
Potatoes can cause gas and are very difficult to digest by Vata if the proper spices aren’t used or if they are not properly cooked.
They are astringent and sweet.
Dry, cold, and heavy.
These qualities are similar to Vata inherent characteristics, and since Like increases Like, it is best to eat this recipe occasionally, use plenty of spices like turmeric, ginger, cumin, mustard seeds, hing and black pepper, and cooked them until tender.
If you are suffering from extreme constipation or arthritis, do not cook this one, but check more recipes in my page, like my Avocado Fried Rice.
Vegan Curry Recipe — Aloo Gobi
- 3 cups potato cut in 1 inch cubes
- 1 tbsp coconut oil
- 1 tsp minced garlic
- ½ cup onion finely diced
- 1/4 cup celery finely diced
- 1 cup tomato grated
- 3 cups cauliflower
- 2 tsp cumin
- 1 tsp coriander
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 2 tsp ginger powder
- 2 tsp turmeric powder
- 1 tsp mustard seeds
- 2 tsp nutritional yeast
- ¼ cup cilantro finely chopped
- 3 tbsp unsweetened coconut flakes
- pinch hing
- salt and pepper to taste
- Blend the unsweetened coconut flakes in 1 cup of water until smooth. Set aside.
- Place potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of coconut oil. Add onion, garlic, and celery and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add the tomato and saute for another 2 minutes until fragrant.
- Add all spices and the nutritional yeast. Stir to combine before adding the cauliflower.
- Increase heat to medium-high and let the cauliflower cook for 7-8 minutes.
- Stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 5-6 minutes before serving.
Don’t know your dosha? Discover it here.