Vegetable Curry Tamil

in Main Courses, Soups, Side Dishes

An aromatic, mildly fruity curry with Shiva's Dream, vegetable variety and creamy coconut-mango drink. This South Indian-inspired dish combines grounding ingredients, exotic spices and plenty of sattvic energy.

Ingredients (for 4 servings)

Vegetables & Base:

800 g Vegetables of choice (e.g. potatoes, cauliflower, broccoli, green beans)

2 Onions (chopped)

1 Green chili (finely chopped)

500–600 ml Vegetable broth

½ can Chickpeas (approx. 120 g drained weight)

Spices & Flavor:

3 tbsp Coconut oil

2 tbsp Shiva's Dream (Miraherba spice blend)

300 ml Coconut milk

For Seasoning:

as needed Salt and black pepper

For Garnishing:

as needed Fresh coriander leaves (optional: parsley)

Instructions (approx. 30 minutes)

Toast spices: Heat coconut oil in a large pot. Lightly toast Shiva's Dream until fragrant.

Create aroma base: Add onions and green chili, sauté until translucent.

Cook vegetables: Mix in finely cut vegetables, deglaze with broth and simmer over medium heat for approx. 10–12 minutes until vegetables are nearly tender.

Complete curry: Add chickpeas and coconut milk, simmer gently for another 10 minutes.

Serve: Season with salt and pepper. Serve garnished with fresh coriander. Pairs well with basmati rice, chapati or enjoy on its own.

Ayurveda Tips:

Best time of day: Ideal at lunch – nourishing, warm and easily digestible.

Constitution: Particularly suitable for Vata – warm, oily and nourishing. Well tolerated by Pitta; omit chili if needed. Kapha should enjoy only in small amounts; more spices (e.g. ginger, mustard seeds) are possible.

Variation: Combine with sweet potato, zucchini or squash for seasonal adjustments.