Savoy cabbage with peas

Savoy cabbage with peas

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

Cabbage is a great vegetable for kapha and pitta to include in their diets. It is cooling, astringent and bitter – all fantastic elements for these two doshas. I prefer the taste of savoy cabbage to the more usual white cabbage which seems to lack flavour; even Chinese cabbage is a better option. Those with a pitta imbalance are advised to avoid spices so often feel their diet is quite limited, so try this simple Indian side that goes really well with the Ayurvedic lentils and some rice or Indian breads.

Ingredients

Quantity Ingredient
2 teaspoons vegetable oil or ghee
1/2 teaspoon cumin seeds
1/2 medium onion, peeled and finely chopped
salt
1 garlic clove, peeled and chopped
1 teaspoon fresh ginger, chopped
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 small head savoy cabbage, finely shredded
60g green peas
1 tablespoon desiccated coconut, (optional for pitta; kapha please omit)

Method

  1. Heat the oil in a large non-stick saucepan. Add the cumin seeds and once they become aromatic, add the onion and salt and cook until soft. Add the garlic and ginger, cook for 40–50 seconds, then add the powdered spices and a good splash of water.
  2. Follow with the cabbage and peas and cook gently for 5–6 minutes or until the cabbage is wilted and the peas are cooked. Stir in the coconut, if using, and serve.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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