Prep time:

Cooking time: 15 minutes

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

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.