Serves two
2 carrots cut in small pieces
1 beetroot
2 zuchini cut in small pieces
2 cloves garlic
1 inch fresh turmeric
salt and pepper
1 tbsp coconut oil
2 -3 cups water or broth of your choice
4 tbsps coconut Cream
coriander for garnish
Method
Heat the coconut oil. Saute the garlic for 1 min, add the vegetables and stir for 2 min. Add turmeric and stir. Add water or broth, cover the lid and cook on low heat until vegetables are nice soft. Add salt and pepper and coconut cream. Serve warm with some butter.
Ayurvedic perspective:
This stew is balancing for Pitta and Vata constitutions.
