Updated: Jul 13, 2020
Sabzi in Indian cuisine is known as a "dry" mixed vegetable curry, often a delicious combination of sauteed vegetables, spices and other additions to make for an easy and highly nutritious meal.
Beetroots are highly nourishing, increasing the qualities of Kapha, whilst pacifying both the Vata and Pitta dosha (particularly when cooked). They are best enjoyed during the months of Autumn and in the heart of Winter, helping to cleanse and strengthen the body. For more of a read on the medicinal benefits of the humble beetroot, please click here.
I use this recipe often as a go-to for a hearty lunch or weeknight meal. The beetroot highlighted amongst the flavours of celery and carrot, with the texture of dried coconut flakes, is heavenly on the palette. The Sabzi is best served with a rice of some description (white basmati, brown rice or quinoa work beautifully), with a squeeze of fresh lemon or lime, coconut flakes and coriander leaves to serve.
Go on my friend, give it a try!
WHAT YOU WILL NEED
1 good tbs ghee/ coconut oil
1 1/2 tsp mustard seeds
1 1/2 tsp cumin seeds
1 1/2 ts coriander powder
2-3 cm piece fresh ginger, finely chopped or grated
3 large organic beetroots, washed (peeled if desired) and chopped into 1-2 cm pieces
3 large organic carrots, washed and chopped into 1-2 cm pieces
3 large pieces fresh organic celery, washed and chopped into 1-2 cm pieces
2 handfuls coconut flakes or shredded coconut
1 cup rice (white basmati, brown rice or any rice that aligns with your constitution and health needs)
Wedges of fresh lemon/ lime
Extra dried coconut or fresh coriander leaves to serve (optional)
Put a large and deep frying pan on a medium-high heat and add the ghee.
Once the pan is warm, add the mustard and cumin seeds, stir until the seeds become aromatic and begin to pop. Turn the stove down a little if needed to avoid burning the spices.
Now add the coriander powder and fresh ginger, stirring for a minute or until aromatic.
Add the beetroot, carrot and celery to the pan and turn the stove down to a medium heat.
Stir the curry intermittently for approximately 10 minutes, allowing the vegetables to blend with the spices and to slightly soften.
Cover the pan with a lid and turn the stove down to a low-medium heat.
Cook for 20 minutes, lifting the lid every few minutes to stir and to ensure nothing is sticking to the bottom (the lid will create condensation, adding moisture to the curry and preventing it from sticking to the pan. If you notice the curry is sticking, your stove is too high and temperature needs to be reduced).
In the mean time, put the rice on to cook and prepare the lemon/lime wedges, fresh coriander too, if desired.
After 20 minutes, remove the lid, add the two handfuls of dried coconut and stir well to combine.
Cook for a further 10 minutes until all the vegetables are well cooked and coconut has softened.
Serve immediately with the rice and other additions mentioned. Enjoy!
Love and light,,
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