Monday - Friday
8am - 6pm
(central time)
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Beet
Curry
Serves
3-4
- 2 tablespoons Maharishi Ayurveda
Ghee
- 2 teaspoons Maharishi
Ayurveda Vata Churna
- 1/4
teaspoon anis seeds
- 1/4
teaspoon fennel seeds
- 1/4
dried thyme
- 1 bay
leaf
- 6 small
beets (12 oz)
- 4 small
carrots
- 1 large
yam
- 2 cups
water
- 1/3
cup yogurt
- salt
- freshly
ground black pepper
- Peel
and cut the vegetables into small cubes.
- In a
large pot, heat the ghee and sauté Vata
churna and seeds for 30 seconds. Add vegetables, thyme, bay leaf
and water. Bring to a boil, cover, and simmer for 45 minutes on low-medium
heat, stirring occasionally.
- Remove
bay leaf, season with salt and pepper and stir in yogurt.
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