Thursday, October 27, 2011

Orange and Vegetable Curry(kapha)

This fragrant dish is invigorating for the Kapha constitution. It gives the texture and sweet taste that Kapha loves without the side effects of heaviness. 

Soak overnight and pre-cook the chick peas. 

Purchase hing, an Indian spice that gives a garlicky taste to the food, in a health food store. 

Excellent for removing gas.

Oranges  have Beta-Carotene, a powerful antioxidant that protects our cells from being damaged, Calcium, which helps protect and maintain the health of our teeth and bones, Folic Acid, for proper brain development, Magnesium, that helps maintain blood pressure, Potassium, that helps maintain electrolyte balance in cells, Thiamin, that helps to convert food into energy, and Vitamin B6, which supports the production of hemoglobin that carries oxygen to all parts of the body.


1 white or sweet potato, peeled and cubed
2 carrots, chopped
1 leek, chopped

1 Hand full of green beans
6 tbsp oil (sunflower is a good choice for Kapha)
3 cloves garlic, minced (optional)
1 tsp turmeric
1 tbsp curry powder
1 tsp ground cinnamon
1/2 tbsp sea salt
3/4 tsp cayenne pepper
(15 ounce) garbanzo beans (chickpeas), drained
1/4 cup blanched almonds
1 big zucchini, sliced
2 tbsp raisins

1 cup orange juice
1 bunch spinach, washed and coarsely chopped

½ spoon of hing. ( to replace garlic)


In a large Dutch oven or soup pot, place sweet potato, carrots, leeks and 3 tablespoons of oil. Sauté over medium heat for 5 minutes.

In a medium saucepan place 3 tablespoons of oil, hing, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.

Pour spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 minutes. Serve for 3 people!



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