Golden Green Curry with Cilantro Lime Rice

Warm, grounding curries are perfect for a Vata season meal, a cold day, or irregular digestion. We made this at a cooking class for the Embodied Ojas Retreat and it was a hit! This Golden Green Curry boasts a robust spice profile that aids in digestion and kindles agni. It is stacked with all the vegetables that ground and balance Vata (composed of air and ether elements, which often shows up in digestion as bloating, gas, or constipation). but of course includes dosha-specific tips to modify for your needs.

One reason I love this dish: the curry powder. Curry powder is a potion of many health-promoting spices. One of the root causes of disease from the Ayurvedic perspective is improper digestion. Spices are revered as powerful digestive allies that can alter the qualities of the meal to kindle agni or digestive fire and promote balance. Curry powders offer a bounty of health benefits which include:

• Reducing inflammation

• Combating cancer

• Antioxidant support

• Aiding digestion

• Supporting heart health

And so much more! Source: Benenden Health and Healthline.

Golden Green Curry with Cilantro Lime Rice

Serves: 4

Time: 45 Minute Prep

Ingredients

• 2 cups of white jasmine rice

• 1 medium to large head of cauliflower

• Green beans

• 4 carrots diced

• ½ cup of chopped cilantro

• 4 cloves of garlic minced

• 1 medium sweet onion diced and sautéed

• 1 tbsp fresh grated ginger

• 1-2 handfuls of spinach 

• Coconut milk

• 2-6 tbsp lime juice & lime zest

• Salt and / or amino acids / soy sauce to taste

Curry Spices

• 2 tbsp ground cumin

• 2 tbsp ground coriander

• 2 tbsp ground turmeric

• ½ tsp paprika

• ½ tsp mustard seed

• ½ tsp ground ginger

• ½ tsp cinnamon 

For this recipe: Use the above portions as a guideline and trust your intuition to adapt it to your delight.

Top garnish (all optional):

• Chopped cilantro

• Slice of lime

• Crushed toasted cashews

DIY: How to Make a Curry Spice Blend

For this recipe, you can add the spices one at a time, or you can prep them into a DIY spice blend mix that you can use for this meal and more to come. Instructions: Mix together all powdered herbs. Use to your delight and store in glass container away from light. 

Let’s Begin! Cooking Instructions

1. Begin with the rice as it tends to take the longest. Pour your rice into a bowl. Rinse it under running water for about 30 seconds, giving it a swish with your hand. Then drain. Repeat 2-3x or until the color of the water shifts from cloudy to clear-ish. 

2. In a medium size pot, add 2 cups rice, 4 cups water.  Bring to a boil. When the pot boils, set on low or simmer and place a lid on it. Cook until rice is tender and most of the liquid is absorbed (about 20 minutes. Tip: You may notice water is absorbed, you notice small circular holes / air pockets in the top of the rice.) Remove from the stove, and keep covered for 10 minutes. When ready to serve, fluff and plate. 

3. While the rice is on simmer, prepare all the vegetables, chopping them to your desired shape.

4. In a large skillet, drop 2 tablespoons of avocado oil (which can tolerate high heat and offer grounding properties). Saute the onions on low to medium with a lid for about 5-10 minutes. Stir occasionally to keep any parts from burning. 

5. Add vegetables from the heartiest (the ones that take longest to cook) to the quick cooking ones last. Suggested timeline: At 5 minutes add the carrots. At 10 minutes or add cauliflower. Add spices. At 12 min add chopped green beans and minced garlic. At 15 min add coconut milk, grated ginger, extra spices if needed, salt or soy sauce to personal preference. Stir occasionally. When almost done, add your handfuls of spinach and place a lid so they cook and steam until slightly wilted. 

6. Turn curry on low or off: Add *half* of the lime juice. (Save the other half for the rice). Add lime zest using a grater.

7. Taste and add additional spices or salt to flavor. 

8. Optional: Crush the cashews with a mortar and pestle. Toast in a skillet on low until lightly browned. Use as garnish. 

9. Rice: Remove rice. Stir in lime juice and chopped cilantro. Pinch of salt. Ready to serve! 

10. Plate, garnish with toasted cashews and serve warm! 

Modify for your Dosha

Vata: You can add a pinch of hing (asafoetida) to help aid digestion. Go light on the spinach or mark sure it’s in more of a saute consistency than raw. Ginger will support digestion too! 

Pitta: Use the garlic and onion sparingly (or consider skipping garlic completely, as it has heating, rajasic qualities). Enjoy extra cilantro garnish as this has cooling properties. =

Kapha: Go light on the coconut milk. Use the spices abundantly including ginger!