Vegan Coconut Curry
My son isn’t a big fan of raw coconut, but he does like coconut cream added to dishes, like this comforting coconut curry with lentils. In this recipe I use split mung beans, which are lighter and easier to digest, with the outer husk having been removed.
It’s spiced just right for our family- not too spicy hot, thanks to a tiny bit of Thai green chili I sometimes add to our meals. Add more to your liking. Warming spices like ginger, fenugreek, black pepper, and turmeric help balance the cool, heavy qualities of coconut and support us through the cooler seasons. It’s springtime, the air is somewhat cool and we’ve been getting quite a bit of rain lately too, so the pick-me-up warming spices help ignite digestion. Each spice carries its own unique action, and together they create a beautiful symphony that supports digestion, the liver, and the many vessels that carry nutrients throughout the body. These are some of the brilliant health benefits I’ve experienced by applying Ayurveda and Ayurvedic cooking principles in our home.
The creaminess of coconut also helps balance the dryness that can arise in the fall season. As always in Ayurveda, it’s all about balance. I hope you enjoy this nourishing dish as much as we do.
Vegan Coconut Curry
Vegan Coconut Curry
Yield: 2 - 3 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
INGREDIENTS
½ cup split mung beans
1 tsp ghee or olive oil
1 tsp ground coriander
½ tsp ground fennel
½ tsp ground cumin
¼ tsp turmeric powder
1 Tablespoon ginger root
¼ tsp ground fenugreek
¼ tsp ground black peppercorns
1 small thai green chili (optional)
1 medium carrot
1 celery stick
1 bunch baby broccoli
½ cup - 1 cup coconut cream
1 cup spring water
Salt to taste
Coriander leaves for garnish
DIRECTIONS
Soak the split mung beans in cold water for at least 10 minutes. Rinse well.
Prep the spices, and vegetables, cutting the carrots, celery, and baby broccoli in bite size pieces.
On medium-low heat, in a medium size pot, warm the ghee or olive oil, then add all the spices, allowing the aroma of spices to build. Careful not to burn the spices- if so, discard, and start over.
Add the split mung beans, and stir quickly to avoid burning or sticking to the bottom of the pan, then add enough water to cover them 2 inches above, about 1 - 1 ½ cups. Turn up heat to high, and bring to a boil.
Once it boils, turn heat down to medium-low, add carrots, celery and baby broccoli stems, and cover with a lid. Cook for 20 minutes.
After 10 minutes of cooking, open lid add coconut cream and baby broccoli heads, and stir all together, salt to taste, and cover with lid again, and cook for another 5 minutes.
Serve warm with grains, and garnish with fresh cilantro leaves.
Enjoy!
Ayurvedic Profile of Spices
Black peppercorn - heating, opens up channels
Coriander - cooling, ushers toxins for elimination
Fennel - cooling, balancing effect on digestion
Fenugreek - heating quality, metabolizes fat and sugar
Ginger root - warming, relieve congestion, aids in digestion, relieves gas, anti-inflammatory
Thai green chili - heating quality, increase agni/digestive fire
Turmeric - keeps the liver clean, known in Ayurveda as a “friend to the liver”, antioxidant, anti-inflammatory, antiviral, antibacterial
Hi I’m Evangeline!Welcome to my blog. I’m a mom, an Ayurveda & Yoga Counsellor, Certified SVA Detox Educator, and Registered Massage Therapist. I began this blog during the early days of covid19 to stay connected with my clients. Here I share nourishing recipes I cook for family and friends, along with health tips and ayurveda and yoga wisdom to support balance, health, and vitality in everyday life.
