I’ve been in a curry hole for the past couple months. Meaning, that all I want to do is eat curry and make it over and over until it tastes right. It’s probably the fat. Yep, that creamy coconut milk just calls my name during the winter time. Actually, I like coconut milk year round, who am I fooling? Me and fat are like peas and carrots.
But this curry though. It’s amazing. I broke out an old vegetarian ashram cook book to find inspiration. Usually, ashrams make Ayurvedic kinds of foods. And, if you ever have a chance, you should go to the Sivananda Yoga Farm in Grass Valley, California. The food is to die for. They have some amazing and unique courses too. That is actually where I received my Food is Medicine Certification…BRILLIANT!
Spices. Cardamom, ginger, cumin, cloves, cinnamon, and coriander! All of these delightful herbs have a warming and invigorating effect as soon as they hit your belly. It took a while to get that perfect combination of spices, I’ve finally found the cure. You will love this recipe. Not only is it divine, but it will pick you back up when you’ve been feeling run down and tired from the winter blues. And, its pretty! Purple sweet potato pretty. How can you not love chopping these beautiful babes up.
Enjoy this tasty and unusual combination of potatoes and broccoli in a spicy lemon coconut sauce. Serve along side rice for a light meal. Recipe adapted from Great Vegetarian Dishes by Kurma Dasa
Before I go, I’d like to let you all know I’ve got three workshops lined up in the next couple of months! It’s a beautiful thing my friends. The next workshop is in Encinitas, CA, I will be teaching with my dear friend Celia Ebrahimi-Holmes from Tula Holistics. Check it outway…