This recipe includes all six tastes of Ayurveda and is simply delicious
Early in my studies of Ayurveda, I learned through trial and error how to make the perfect curry. My daughter and I eat this once a week, and it stimulates and digestion while also bringing us nutrients and life force. It includes all six tastes of Ayurveda, which I will identify throughout the ingredients. Although it is not at all spicy — something that would irritate the Pitta dosha in me — it still contains strong tastes of sour and pungent, making it an ideal meal for Vata or Kapha, because it stimulates and assists in that digestive fire, or agni, so well.
If you don’t know which dosha you are, you can read my other posts or take this quiz. However, it shouldn’t matter too much for the purposes of this recipe. All the doshas should be eating all six tastes of Ayurveda in every meal.
The six tastes are:
Sweet
Sour
Salty
Bitter
Pungent
Astringent
They all play a role in our nourishment and digestion, and they tell our bodies whether we are getting what we need.
I hope you enjoy this recipe which carefully includes all six tastes of Ayurveda and should leave you satisfied and nourished, no matter who you are.
Cook and prep time combined: about 45 minutes
The ingredients you need are as follows, with their Ayurvedic tastes:
1–3 cloves organic garlic — pungent (depending on your love for garlic, Pitta types should minimize garlic)
1 medium organic yellow onion — pungent and sweet
1–2 inches organic ginger — pungent
1 tablespoon ghee — sweet
1 tablespoon garam masala spice powder — pungent, astringent
2 teaspoons turmeric — bitter
5–8 organic tomatoes on the vine, or another tomato in an equivalent volume — sour
1 cup chicken or vegetable broth — salty, sweet (homemade and organic is always best)
1 cup heavy cream — sweet (can be left out for vegans)
1 teaspoon salt — salty (or to taste)
bunch of cilantro — bitter
cooked rice — sweet (to serve over)
- First, cut off the tops of the tomatoes and put them in boiling water for a minute or two, until the skins are loose. Take them out of the hot water with tongs and set aside till they’re cool enough to peel off the skins. Discard the skins.
2. Peel the ginger or cut off the skin. chop the onion a few times, enough to be blended. Blend ginger, garlic, and onion together in a blender with 1 tablespoon water.
3. Add ghee to a pan over medium heat. When it begins to crackle or it’s obviously heated, add the garam masala powder, turmeric, and the garlic/onion/ginger paste to the pan. Mix it around. let it cook for about 10 minutes.
4. Add skinned tomatoes to a blender. Blend to smoothness and then add to the pan, mixing it with the other ingredients. Also, add the broth and salt, and mix. Simmer for 15 minutes.
5. Add the cream, and let simmer another 10 minutes.
6. Serve over rice with a bit of cilantro, which adds a cooling quality to the meal.
7. Enjoy!
