Curried Parsnips and Carrots

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Sweet, grounding and soothing to vata and pitta, these seasonal root vegetables are combined in a yoghurt sauce for a delicious and healthy winter meal. Serve with tridoshic kitcheri.

Curried Parsnips and Carrots

Serves 5


1. 5 lb. parsnips, washed and cut in ½ pieces

Half pound carrots, washed and cut in ½ pieces

1-2 Tbsp. ghee

1 tsp. black/brown mustard seeds

1/8 tsp. hing

½ tsp. turmeric

¼ cup water

1 cup plain goat yoghurt

¼ cup additional water

½ tsp. salt

¼ tsp. cinnamon

½ tsp. mild curry powder

Shredded unsweetened coconut for garnish

Cilantro, chopped, for garnish

Heat ghee in a large skillet. Add mustard seeds and hing. When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots. Cover and cook on medium heat for 15 minutes, or until vegetables are fork-tender. Add rest of water, rest of spices, then add the yoghurt. Cook another 5 minutes, covered, over low heat. Garnish with coconut and cilantro.


Adapted from The Ayurvedic Cookbook by Amadea Morningstar

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About this Entry

This page contains a single entry by Alakananda Ma published on February 8, 2016 12:20 PM.

Asparagus and Parsnip Sabji was the previous entry in this blog.

Tridoshic Kitchari is the next entry in this blog.

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