A handful of pecans (or swap for almonds, walnuts, or any kind of seeds)
1–2 tsp maple syrup or honey
Dash of cinnamon
Dash of pumpkin spice
1 tsp butter or ghee
Optional: 1 tbsp peanut butter for extra protein
Method
Rinse and cook the amaranth: Add butter and amaranth, stir for a bit then add water to the saucepan. Bring to a boil, then reduce to a simmer. Add a drizzle of maple syrup or honey, dash of cinnamon, dash of pumpkin spice. Cook uncovered for about 15–20 minutes, stirring occasionally, until creamy and most of the water is absorbed.
Prepare the stewed plums: In a small pan, melt butter or ghee. Add sliced plum, Cook gently for 3–5 minutes until the fruit softens and releases its juices. Add the nuts to this to lightly toast it.
Assemble: Spoon the cooked amaranth into a bowl, top with stewed plums, sprinkle pecans or seeds, and finish with peanut butter if desired. Serve warm.
Nutritional Breakdown (Approx. per serving)
Nutrient
Amount
Calories
~380–420 kcal
Protein
~10 g (+3–4 g if peanut butter added)
Carbohydrates
~55 g
Fiber
~6 g
Fat
~14 g
Iron
~3 mg
Magnesium
~120 mg
Potassium
~350 mg
This recipe is where modern nutrition meets Ayurveda — a reminder that balance isn’t about choosing one or the other, but letting both guide how we eat and live.
As the weather cools and autumn sets in, our bodies often crave warm, nourishing meals that support digestion and keep us balanced against the season’s dryness and cold. This Vegetable Curry recipe is perfect for fall and can be enjoyed alongside your choice of grains, such as roti, rice, barley, or quinoa. Packed with seasonal vegetables and soothing spices, it provides comfort while aiding in digestion, especially when tailored to different Ayurvedic body types.
For Kaphas, who tend to have a slower metabolism, consider boosting digestion by adding extra warming spices like coriander, garam masala, chili powder, and ginger. Pittas, on the other hand, benefit from a gentler approach—using almond paste instead of coconut paste. This simple substitution keeps the curry light and cooling while still delivering a creamy richness. Try this versatile dish as an inviting, healthy option that brings warmth and balance to any fall evening.
Paste: Cashews and shredded coconut – 1/5 cup combined, soaked and ground into a paste
Ground Spices: Coriander powder, cumin powder, turmeric powder, salt to taste
Method
Prepare the Paste: Soak the shredded coconut and cashews for 2 hours. Once softened, blend into a smooth paste and set aside.
Cook the Base:
Heat coconut oil or ghee in a large pan over medium heat. Add the curry leaves, bay leaves, cinnamon, cloves, and cardamom, letting the spices release their aroma.
Add the chopped onion and sauté until golden brown. Add grated ginger, garlic, and chili, stirring for another minute until fragrant.
Add the Spices and Tomato:
Stir in the chopped tomato along with turmeric, coriander, and cumin powder. Cook until the tomato breaks down and the mixture becomes a thick masala.
Cook the Vegetables:
Add the chopped vegetables and mix well, ensuring each piece is coated in the spice mixture. Let the vegetables cook in the masala for a few minutes.
Add the cashew-coconut paste, stirring to incorporate. Add salt to taste and adjust any spices as desired. If the curry is too thick, add a little water to reach your preferred consistency.
Finish with Herbs:
Once the vegetables are tender, add fresh coriander and mint leaves as garnish. Serve warm with your choice of grain.
This hearty fall curry is not only flavorful but also supports your body’s seasonal needs, promoting digestion and overall wellness.
