Ayurvedic Cosmic Curry



1 sweet potato, peeled and cubed
OR 1/2 block firm tofu, cubed
1 cup diced carrots
1/2 cup diced leeks (white parts only), washed well
OR 1 small onion, diced
1/2 cup chopped cauliflower
2 Tbsp ghee
3 roma tomatoes, quartered
500g  spinach, washed
1 Tbsp grated fresh ginger
1 can light coconut milk
OR 1/2 can regular coconut milk diluted with water
1 Tbsp ground cumin seeds
1/2 tsp fennel seeds
2 tsp coriander
1 tsp cinnamon
1/2 tsp turmeric
1/8 tsp cardamom
1/2 tsp sea salt

Put rice on to cook. Meanwhile, heat 1 Tbsp of ghee in a skillet and saute the sweet potato or tofu and leeks or onions. Let cook for 10 minutes, then add carrots and cauliflower for 10 more minutes. Add the tomatoes, ginger and spinach and cook until tender, 3 minutes.

In a separate small pan, heat the remaining 1 Tbsp ghee and add all the spices. Pan fry until golden and fragrant (about 1 minute, don’t let them burn!). Add this plus the remaining ingredients and 1 cup water to the skillet and bring to a quick boil. Turn off the heat and let stand until ready to serve (simmering for a while will only make it taste richer!).

Serve over Basmati rice. Garnish with coconut, sesame seeds, a squirt of lemon, diced tomato and/or fresh cilantro if you like.

KAPHAS reduce ghee to 1 tsp, use tofu, replace coconut milk with broth or water, omit salt, and use quinoa instead of rice
PITTAS reduce cumin and ginger to 1 tsp each
VATAS use other greens instead of spinach