Thursday, December 8, 2011

Root Stew

When I don’t have much time to play in the kitchen, stews are my alternative. This grounding yellow lentil stew can warm up any Vatta imbalance and give you an instantaneous sense of home. 
 Serves 4 people 20 minutes

Butternut squash has more Vitamin A than a pumpkin does. The Vitamin a in butternut squash is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also the essential Vitamin for vision. Butternut squash is rich in B-complex vitamins and contains good levels of minerals like Iron, Zinc, Copper, Calcium, Potassium, and Phosphorus.


1 medium butternut squash, peeled and cut into squares
1 sweet potato, peeled and cut into squares
½ cup fresh tomatoes
½ cup red lentils
½ tsp maple syrup
½ cup dry cranberries
½ tsp coriander
½ tsp cumin
½ nutmeg
1 tbsp lucuma
½ tbsp of lemon grass powder
½ tsp fresh mustard paste
½ tsp fresh ginger, grated
½ tsp ghee
1 cup of water
Salt to taste


Preheat the oven to 340 degrees.

Roast the spices (except lemongrass) with ghee on the stove in a stew iron pot. When the spices are gold, add the rest of the ingredients, cover the pan and put in the oven and bake for 20 minutes.

Serve with roasted potatoes or basmati rice.

For Vatta: Enjoy as is.
For Pitta: Reduce ginger, add fennel and coriander.
For Kapha: Increase ginger, add a red chili to taste.

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