Why we love this recipe
Cooked carrots don’t have to be boring! Spice things up with a little freshly grated ginger root and our warming Organic Calm Vata Churna spice mix. These ingredients balance Vata dosha—the Ayurvedic mind-body energy that dominates during the chilly months of fall and winter.
Perfect for festive meals and weeknights alike, gingered carrots make a sweet and savory side dish.
Carrots and Ayurveda
Carrots have a naturally sweet taste that balances Vata dosha. But, as with all vegetables, Ayurveda recommends eating them cooked rather than raw. The addition of unctuous ghee and warming spices in our gingered carrots recipe further enhances the Vata-balancing properties of this vegetable. Learn more about Vata-balancing foods for fall.
Ginger and Ayurveda
Ginger is used widely in Ayurvedic cooking, teas, and herbal formulas. It boosts agni (digestive fire), helps with assimilation, and promotes a healthy respiratory system, among many other benefits. Ginger is a prominent ingredient in our digestive Ginger Lassi recipe, our mouthwatering Ginger Cannellini Bruschetta recipe, and—for a delicious autumn dessert—our Ginger Pear Crisp recipe.
Try the Gingered Carrots recipe now:
- 2 cups julienned carrots
- 2 tablespoons freshly-grated ginger root
- 2 tablespoons brown sugar
- 1 tablespoon ghee
- ½ teaspoon Organic Vata Churna
- Salt to taste
- Parboil carrots in water with Organic Vata Churna for about 3 minutes. Remove from heat and set aside.
- In a separate frying pan, heat ghee and add ginger and brown sugar. Sauté for about 3 minutes.
- Add carrots and continue cooking for another five minutes.
Like this dish? Try our Creamy Gingered Carrot Soup with or without Wild Rice.
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