I grew up in Colombia, and I’ve always loved soupy dishes.
And although I know it’s summer, and we should now be feeding our bodies with salads, today I was craving something succulent for lunch.
Let’s prepare together a delicious yellow coconut curry (the summer version) to keep our Pitta dosha in check, while nurturing the dryness of Vata. Because this recipe can be as spicy as you want, it can also be a healthy addition to your Kaphogenic menu.
The history of curries
Growing up in Colombia, one of my favorite recipes was Ajiaco, described by the New York Times as the ultimate one-pot meal. Being topped with heavy cream, Ajiaco resembles, in a way, some Indian dishes I also love.
They have been enchanting palates for centuries, with their roots deep in the Indian subcontinent. The word ‘curry’ itself was coined by the British. In India, curries are an art form, a reflection of the country’s rich cultural tapestry and the abundance of ingredients from Mother Earth.
Fast-forward to today, and curries have traveled the globe, transforming and adapting to different climates, people, and tastes.
From Thailand’s tantalizing curries, replete with lemongrass and galangal, to the hearty versions of Japan, curries have transcended borders. They’ve even voyaged to the Caribbean, where local spices add a tropical twist.
Yes, curries can be the perfect meal for winter. Or summer.
Our yellow coconut curry – a gift from the gods for summer days — has coconut milk as the luscious base. Fresh coconut milk is cooling and satiating, perfect for pacifying that Pitta fire exacerbated by the warmer weather.
But the real star here is turmeric, known in Ayurveda for its anti-inflammatory and antioxidant properties.
Yellow coconut curry
For the summer version, let’s keep the flavors light, but aromatic.
Start by sautéing cumin seeds, coriander, and a pinch of fennel in ghee – just enough to tease the senses.
Don’t forget the heart of the dish: turmeric, be generous here. Now, pour in the coconut milk and some lemongrass, and let it simmer gently.
⇾ Stir in fresh ginger (a sliver will do) for Vata dosha and, for Kapha, a hint of green chili.
Toss in seasonal vegetables. I chose fresh corn, butternut squash, and broccolini, but please don’t hesitate to choose the veggies that agree more with you (get my Ayurvedic food list to help you decide).
It is very important that you don’t overcook the vegetables.
The vibrant colors are not just a feast for the eyes; they are full of prana. Finish with a squeeze of lime and a handful of fresh cilantro, and you are ready to eat the most delicious and nutritious Ayurvedic summer recipe.
Serve the coconut yellow curry with a small portion of fluffy basmati rice for a wholesome meal.
Butternut squash is sweet and slightly nutty, which is soothing for both Vata and Pitta. It’s also nourishing and grounding – qualities that help to anchor the airy Vata and the angry Pitta. The orange color of butternut squash indicates it’s packed with beta-carotene, a powerful antioxidant that’s great for the skin – something we all need in the summer sun!
Broccolini, the tender and sweeter cousin of broccoli, is also a wonderful addition. In Ayurveda, leafy greens and cruciferous veggies like broccolini are known to be slightly bitter, which is a taste that helps to cool and detoxify the blood. It’s also light and easy to digest.
Yellow coconut curry (summer version)
- 1/3 unit Corn (fresh)
- 1 cup Butternut squash (cubes)
- 1/2 cup Broccolini
- 1/2 cup Coconut milk (unsweetened)
- 1 tbsp Ghee
- Cumin, coriander, and fennel seeds, turmeric, and lemongrass. Sea salt.
- In a pan, add the ghee and seeds. Sauté until aromatic.
- Add the coconut milk, and the rest of the spices. Mix well.
- Toss in the veggies and cook for 10–12 minutes over low heat, stirring occasionally.
- Serve the coconut curry with basmati rice.
I’m eager to hear from you! What’s your personal twist when preparing a curry dish? 🥥🌿