"As an Ayurvedic cook the most important ingredient we have to offer while cooking a meal is our own loving intention. When we make something for someone we give something that is personal. Our love and care goes directly into the food we are preparing and becomes part of the person who consumes it."
~ V. Sandhya
After holidays with plenty of rich food served up, our bodies begin to crave more purifying foods to fend off illness and revitalize the body and mind. Craving an easy-to-digest cleansing dose of gently spiced vegetables, I flipped through some of my favorite books and was inspired to make this simple mixed vegetable curry with coconut. This dish is simplicity at its finest and a complete taste experience when paired with some mung bean savory pancakes and a bed of hot fresh cooked brown basmati rice. Any combination of vegetables can be used, although I must admit that I was particularly smitten by the combination that I offer up here. A doctor could not have ordered a better cure for the winter chills.
The book that was the catalyst for this recipe is Mysore Style Cooking: The Secret Yogic Recipes of Mysore, India by V. Sandhya. This gem is one of the most graceful and nourishing cookbooks in my extensive collection. I am eternally grateful to Yogi Kitchen for the recommendation. Beautifully illustrated, strictly vegetarian, and inspired by her family's well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Contained with the covers are plenty of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. The majority of the offerings are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes in my own kitchen.
This rather soupy curry is my contribution to this month's No Croutons Required. The challenge this month is to come up with a soup or salad employing the use of the leftovers. In this case, I was using up some excess vegetables I had on hand. You have until the 20th of the month to submit your inspired creation. I'm also submitting this to Ricki's Wellness Weekend and Jac's Bookmarked Recipes.
|Mixed Vegetable Coconut Curry|
|Recipe by Lisa Turner|
Adapted from Mysore Style Cooking
Published on January 10, 2013
Warming, fragrant and nourishing curry made with assorted fresh vegetables simmered in a spicy coconut sauce
More vegetable curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mixed Vegetable Curry ( Sabzi Bhaji )
Simple Spicy Bottle Gourd Dal
Roasted Beet and Coconut Curry
Indian-Style Roasted Squash Curry
On the top of the reading stack: Asian Flavors: Changing the Tastes of Minnesota since 1875 by Phyllis Louise Harris and Raghavan Iyer
Audio Accompaniment: Pete Namlook