Ayurveda Pumpkin Curry
Did you know that pumpkin is balancing vata dosha? This is important as we are in the season when vata easily goes out of balance and pumpkins are good for all three doshas (vata, pitta and kapha)
Pumpkins are rich vitamin A, vitamin C and vitamin E which all are known anti-oxidants. In addition to the vitamins they contain a good dose of fibre. Vitamin A supports heathy skin and immune health, while fibre helps to balance blood glucose levels. Pumpkins also contain minerals such as magnesium and potassium which help to balance blood pressure and relax muscles to protect the circulatory system. They are low in fat and contain anti-inflammatory omega-3 fatty acids.
These anti-oxidant and anti-inflammatory properties of pumpkin make it useful in supporting many areas of health. Compounds in pumpkins have been investigated for cancer prevention and treatment. Pumpkins have also been proven to improve blood sugar balance and insulin regulation. Further, the antioxidants and anti-inflammatory compounds in pumpkin seem to support healthy cardiovascular and heart health.
Doshic effect: Vata, Pitta, Kapha
Time: 30 minutes prep; 30 minutes cooking
- 2 cups peeled and cubed pumpkin
- ½ tsp each of mustard seed
- Cumin seed
- Ginger powder & turmeric
- 1 tbs ghee or sunflower oil
- 2 tsp desiccated coconut
- 1 tsp ground peanut
- ½ tsp garam masala
- 2 tsp jiggery
- Fresh coriander
- Salt to taste
- Heat the ghee in pan and add the mustard seed, fenugreek, cumin seed, ginger powder, turmeric and stir well until mustard seeds begin to pop.
- Add pumpkin and mix for 1-2 minutes or until pumpkin is nicely coated. Next add some water to cover pumpkin.
- Add salt, desiccated coconut and ground peanut and garam masala. Stir, cover and leave to cook on medium to low heat for about 20 minutes.
- Towards the end add jiggery and fresh coriander.
To learn more and Ayurveda, or to take a look at our other recipes visit keralaayurvedacentre.co.uk