Recipe: Wholesome Veggie Subji

The Ayurveda Experience January 31, 2016

Vegetables are one of mother nature’s simple miracle foods. No matter what diet you currently subscribe to—paleo, vegetarian, vegan, macrobiotic, or ayurvedic—unless you are a pure fruitarian or breatharian, there’s a 99.9 percent chance that you, my friend, are a fellow vegetable eater.

Vegetables have a way of uniting us. We may have our foodie differences; however, we have one thing in common—a shared practice of eating beautiful, nourishing vegetables!

In Ayurvedic nutrition, vegetables are an important part of a healthy balanced food plan. Not only do vegetables taste soft, delicious, juicy, and nourishing when prepared properly, but they also provide the body with vital minerals, vitamins, and fiber necessary for a healthy immune system and the health of your tissues (plasma, blood, muscle, fat, bone, nerve and reproductive).

It can be easy to forget about the power of vegetables. I know I have gone through phases in which I live on simple kitchari or dhal and totally forget to eat these glorious creations from the plant kingdom. One thing is for sure: vegetables do make a difference to health and vitality, and when you prepare them properly they can be so delicious that even the most resigned vegetable eaters can start to enjoy them.

Vegetables are divine, and this subji recipe is one of the simplest yet exotically delicious ways to enjoy them.

Wholesome Veggie Subji

Ingredients:

• 1 tbsp. ghee or coconut oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ginger, freshly grated/chopped
• 1 tsp turmeric powder
• ¼ of a large pumpkin, chopped into small- to medium-sized cubes
• 1 large handful of green beans, chopped into thirds
• 1 medium zucchini chopped into cubes
• ½ cup fresh coriander
• ¼ cup of water
• 1 tsp sea salt
• A few cracks of black pepper

Method:

1. Warm ghee or coconut oil in a large pot over medium heat. Add cumin and coriander seeds and stir as they sizzle for 1-2 minutes. Add fresh ginger and turmeric powder. Stir with a wooden spoon to mix ginger with the spices.
2. Add green beans, zucchini, and pumpkin. Stir continuously to toast the vegetables evenly in the pot.
3. Add ¼ cup of water, a pinch of sea salt, and a few cracks of black pepper. Continue to stir regularly on medium-high heat for another 2-3 minutes; then place a lid on and simmer on medium heat for 10-15 minutes or until the vegetables are soft.
4. Take your subji off the heat and serve with steamed quinoa or rice and a garnish of fresh coriander and toasted seeds.

Voila! Enjoy this delicious lunch or dinner all year round!