Ayurvedic Cauliflower and Potato


I love cooking Ayurvedic dishes because I appreciate the ancient tradition that food is not only about fuel and taste but also medicine for your body and soul. Ayurvedic medicine has the strong belief that it is also how we eat the food that is important, which means we want to practice mindful eating and focus on the meal. The below is a wonderful dish alone with some rice or to add to the table when eating something Ayurvedic 0r Indian, or even if you want to have it to complement a salad.


3 potatoes chopped

1 tomato, chopped

Half to 3/4 (should be around 3 cups) cauliflower, chopped

2 cm piece of fresh ginger, diced

1/4 cup shredded coconut

1 bunch of coriander, chopped

5 curry leaves, fresh or dried

3 tablespoons coconut oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 pinch asafoetida

1/2 teaspoon masala powder

1/2 teaspoon turmeric powder

1/2 tsp salt

4 cups water


Place ginger, coconut, coriander, and 1/2 cup water in a blender and mix until smooth. Set aside.

In a deep frying pan and heat the coconut oil and then add the cumin seeds, mustard seeds and asafoetida. Stir until the seeds pop. Then add the blended mix plus the masala powder, turmeric and salt.

After one to two minutes add the cauliflower, potato, tomato and water. Stir until all ingredients are mixed.

Cover and cook until just soft, for about 10 minutes. Can serve with rice and a side of pickled vegetables.

Mainsgemma davis