Lately, I’ve been doing a lot of reading on ayurvedic medicine. Ayruvedic medicine was developed thousands of years ago in India. It focuses on the whole body, and the main theory is that good health and wellness depend on the balance between mind, body, and spirit. I think it is a lot of fun looking into and it could be worth trying and seeing how you feel. It has inspired me to create some cooked vegetable recipes at home. Starting with this curried carrot dish. Carrots are a food I almost always eat raw and have in my fridge every week, so it seemed like a good place to start. Plus with this dish you get the added health benefits of spices, nuts and herbs.
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To your whole body well-being!
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Ingredients (yields 3 – 4 servings)
- 1 Tbsp. extra virgin olive oil
- 2 cups carrots, sliced into circles
- ½ onion, diced
- 1/8 tsp. sea salt
- 1 ½ tsp. curry powder
- 2 rounded Tbsp. pistachios, roasted & shelled
- 1 Tbsp. cilantro, roughly chopped
Directions
In a medium pan over medium heat, add extra virgin olive oil.
To the pan add carrots and diced onions. Stir to coat in oil.
Add salt and curry powder. Stir to combine.
Sauté carrots and onions over medium heat for about 20 minutes stirring occasionally, until onions are soft and translucent, and carrots have softened but still have some crisp to them.
Remove from heat. Stir in pistachios and chopped cilantro.
Serve warm with a smile 🙂
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With love, gratitude, and warm home cooked goodness,
Wendy Irene
