Any meal can be prepared following a 60:40 ratio of augmenting and extractive foods. This is an example of a creamy curry dish, with vegetables and a light curry cream of cashews and coconut. Served with rice, it’s a light, fresh, and nourishing dish for any season. 

Make sure that you soak your cashews prior to making the sauce. For 1/2 cup of cashews 2-3 hours is sufficient. This will ensure a smooth creamy texture when combined with the coconut and water. Top your bowl with fresh cilantro and enjoy.

Augmenting & Extractive

SERVES: 2-3 people

PREPARATION TIME: 30 minutes

You’ll need:

• ½ cup cashews (soak for 2-3 hours, drained and rinsed)

• 1 tbsp coconut oil

• 1 tsp chopped fresh rosemary (or ⅓ tsp dried)

• 4 dried curry leaves

• 2 tbsp ground coriander seeds

• 2 small pinches mustard seeds, optional

• 1 tsp grated fresh ginger 

• ¼  tsp lightly ground fenugreek seeds

• ¼ tsp cinnamon

• ½ tsp mineral salt

• ½ cup raw coconut flakes (unsweetened)

• ½ cup water

• 2 tsp arame or another seaweed vegetable

• 1 carrot, thinly sliced into ribbons

• 1 zucchini, thinly sliced into ribbons

• 1 cup shredded chinese or napa cabbage 

• large handful fresh cilantro, chopped

• ⅓ cup fresh rose petals or 1 tsp dried

• 2 lime wedges

Here’s how:

1. 2-3 hours in advance soak the cashews, drain and rinse and blend till creamy either in a food processor or blender. Set aside.

2. In a large pan, heat the coconut oil and add the salt, rosemary, curry leaves, ginger, as well as coriander, mustard and fenugreek seeds. 

3. Sauté until the aroma is present.

4. Stir in the cinnamon, cashew cream, coconut and seaweed and ½ cup water, followed by the carrots.

5. Simmer on medium-low heat for a few minutes, stirring gently but well so that the cashew cream, coconut, and water incorporate into a nice sauce.

6. Add the zucchini. Continue to simmer for another minute.

7. Stir in the cabbage and saute for a few minutes until the cabbage is clear.

8. Turn off the burner and leave on the heat. 

9. Let the curry stand for 5 minutes.

10. Fold in the rose petals and garnish with cilantro and squeeze of lime. 

11. Serve with high quality white rice.

Tips & substitutions:

To give it a slight yellow color add ¼ tsp turmeric with the other powders.

Visit our Ayurveda Lifestyle page for kitchen essentials

Originally Published on https://www.halepule.com/blog

Myra Lewin Hale Pule Ayurveda and Yoga

Ayurvedic Practitioner and Ayurveda Yoga Therapist, Myra Lewin is a professional member of the National Ayurvedic Medical Association and a master yogini. Myra has amassed more than 100,000 hours of Yoga teaching experience spanning 30+ years of practice.

In 1999 Myra Lewin founded Hale Pule Ayurveda and Yoga.

She is the author of several acclaimed books on Ayurvedic nourishment including, Freedom in Your Relationship with Food , Simple Ayurvedic Recipes, Dine with Myra, and Simple Ayurvedic Recipes II. Myra is also the host of two remarkable podcasts on holistic healing, “Everyday Ayurveda and Yoga at Hale Pule” and “Spark Your Intuition”.