Curried Glazed Beets & Carrots
© 2013, Ayurveda Today, Volume 26, Number 1, Summer 2013
We tend to think of root vegetables as food for the autumn season. They are grounding and calming in the vata-provoking fall season.
This simple recipe brings together two nutritious, sattvic foods that nourish and bring energy to the body. They can be enjoyed throughout the fall and winter seasons.
Red beets are sweet and heating, carrots are sweet, astringent, and heating. Beets are a blood-producing food, whereas carrots aid digestion and cleanse the stomach and intestines. The sweet quality of the sugar cools and lightens the dish, mitigating the heating properties somewhat.
Beets and carrots are good for vata and kapha, but their heating quality, eaten in excess, may increase pitta.
Pitta + -
1 bunch small to medium organic beets, peeled and sliced thin (try also golden beets)
4 to 5 organic carrots, peeled and sliced thin
1/2 to 3/4 cupswater
2 Tbs Sucanat® or raw sugar
1/2 to 1 tsp curry powder
2 Tbs ghee
Using a cast iron skillet, warm the ghee and stir in the sugar until it dissolves. Add the water and vegetables.
Over medium heat, bring to a boil and allow the veggies to cook for 12 to 15 minutes, stirring occasionally. Add the curry powder and salt. Let this mixture continue to cook gently for another 5 minutes as the vegetables begin to glaze and the mixture thickens.
Serve with your favorite dal soup and Basmati rice or a light couscous salad for a balanced meal.
Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa now offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at email@example.com