Prep time:

Cooking time:

Total time:

Serves: 4

1 Cup of Fresh Peas

1 Cup of Carrots, diced

1 Cup of Potatoes, diced

2 Cups of Green String Beans or Asparagus, cut into 1 inch pieces

2tsp Sunflower Oil

2tsp Cumin Seeds

2tsp Black Mustard Seeds

1tsp Sea Salt

1.5 Cups of Water

2tsp Turmeric

1tsp Coriander Powder

½ Cup of Yogurt

Literally translated from Sanskrit as ‘the science of life’ Ayurveda was developed by the seers and masters of ancient India over 5,000 years ago. This holistic system of natural healing sees food and medicine as complementary rather than separate, allowing us to harness the benefits of the food we eat every day to help keep us balanced, grounded and happy.

  1. Heat the oil or ghee in a large, heavy pan. Add the mustard and cumin seeds. When the mustard seeds pop, add the turmeric.
  2. Next, add all the vegetables and the water. (If using frozen peas, do not add until the rest of the vegetables are nearly done.)
  3. Cook, covered, until the vegetables become tender, about 15-20 minutes. Then add yogurt and the rest of the ingredients, stirring well.
  4. Simmer uncovered on a low heat for another 15-20 minutes.
  5. Serve over rice (see Cumin & Onion Rice recipe right) or other grains.

  • words:
  • pictures: David Merewether

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