Coconut-laced spiced spinach

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 2
Photographer: Lisa Linder

Spinach is a great vegetable for kapha and although it is mildly heating, it is actually fine for those with a pitta imbalance when eaten as part of a balanced diet. It is also great for vata (but if you have joint problems, the acidity in the spinach may aggravate them). It is amazing for cleansing the blood and is great for easing a dry cough, cold or fever. Pitta should leave out some of the stronger spices.

Ingredients

Quantity	Ingredient
1	shallot, peeled and quartered
1	largish garlic clove, peeled
2-4 teaspoons	vegetable oil or ghee, (kapha 2 teaspoons; pitta 3 teaspoons; vata 4 teaspoons)
1/4 teaspoon	mustard seeds, (pitta please omit)
1/4 teaspoon	cumin seeds
1/8 teaspoon	nigella seeds
1	dried red chilli, (only for kapha)
200g	spinach, washed and shredded
	salt
2-4 teaspoons	desiccated coconut, (kapha 2 teaspoons; pitta and vata 4 teaspoons)
1/2 teaspoon	lemon juice, or to taste

Method

Purée the shallots with the garlic to a fine paste, adding a little water to help.
Heat the oil in a medium saucepan. Add the seeds, once they are popping properly turn the heat down and add the red chilli (if using). Follow with the spinach, puréed shallots and seasoning. Cook for 5–6 minutes over a moderate heat or until all the excess water released by the spinach has dried off (this gives the shallot and garlic time to cook). Stir in the coconut and lemon juice to taste and serve.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Coconut-laced spiced spinach

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