Trying to think of what to cook every night is a struggle. Trying to find something that will please a toddler is even harder. So yesterday, I was struggling trying to figure out what to make for dinner with what I had in the fridge. Ever since V was born, I usually just buy generic ingredients, a couple of different vegetables, and then put together whatever I can during the week from what I have. It helps me get creative and make sure nothing gets wasted.
I had beets and carrots sitting in the fridge from one of V’s lunches this week and considering that I usually have “mom brain” and constant Vata aggravation, I geared this entire meal towards pacifying my Vata. It is something that you really have to watch out for when you’re pregnant and a mom to a toddler. The ingredients in this dish are grounding, making this curry moist, heavy, and naturally sweet. There are also cooling coconut based ingredients like coconut flakes and coconut milk which are Pitta pacifying.
When you look at the recipe, don’t be fooled by the number of ingredients! It is literally just a bunch of spices that you already have lying around your kitchen. I really hope you enjoy this Vata Pacifying recipe.
Please leave me a comment and let me know what you think!
Namaste.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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- 3 beet washed, peeled
- 2 potatoes washed
- 1/4 cup chopped fresh cilantro
- 1/4 cup grated unsweetened coconut
- 1/2 cup quinoa flour
- 2 tbsp golden unsweetened raisins
- 2 tsp fennel seeds
- 2 tsp sesame seeds
- 1 tsp coriander seeds
- 1 lime, juiced
- 1 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp black salt
- 1 tsp mango powder (optional)
- 1/4 tsp dried mint (optional)
- 1 tbsp coconut oil
- 1 can coconut milk
- 1 cup water
- 1/4 cup cashews, soaked in 1/2 cup hot water for 30 minutes
- 1 tsp coriander powder
- 1/2 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp cardamom powder
- 1/2 tsp cinnamon powder
- pinch asafoetida powder
- 1 tsp garam masala
- 1 1/2 tsp turmeric powder
- 1 1/2 tsp sucanat (or sugar of choice)
- 1 tsp sea salt
- 1 tsp fresh grated ginger
- 1 tsp fennel powder
- pinch clove powder
- 1 tsp kasuri methi (dried fenugreek leaves)
Ingredients
Beet Patties
Curry
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- Bring a large pot of water to boil. Once boiling, add in 3 medium-sized beets cut in half , 1 carrot, and 2 potatoes also cut in half. Boil for 25 minutes until all vegetables are cooked through.
- In a large mixing bowl, combine all remaining ingredients listed under "beet patties" except for coconut oil.
- Set carrot aside. Grate beets and potatoes into the large mixing bowl. Combine all ingredients to form a dough-like mixture.
- Take 2 tbsp of mixture into hands and form into patties. Brush both sides of patties with avocado oil and place patties in Air Fryer for 20 minutes on 270F, then 5 more minutes on 330F. You can also bake the patties on 350F for 25 minutes until the outer layer is crispy of fry them.
- In a blender, blend together carrot, cashews with water, and all spices until smooth (coriander powder, chilli powder, cumin powder, cardamom powder, cinnamon powder, asafoetida, garam masala, turmeric powder, clove powder, fennel powder, sucanat, salt, and grated ginger).
- Heat a large saucepan on medium heat and add in coconut oil. Then add in the carrot mixture and saute until fragrant, about 4-5 minutes. Then stir in coconut milk and water. Bring to boil on medium heat and cook uncovered for 10 minutes.
- Turn off heat, add in beet patties and garnish with Kasuri methi. Serve warm with rice or bread!
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