Method:
Boil pasta as per the instructions. In a wok, add oil, saute onion, garlic and ginger till light brown. Add the turmeric, carrots, beetroot and cabbage, cover and cook for 10 min. Add capsicum, zucchini and radishes, cover and cook for 5 min. Season with salt and pepper. Add a dash of tamari or soy sauce. Garnich with some parsley or coriander. Enjoy warm!
Ayurvedic Perspective:
This is a nourishing and warming dish to pacify the Vata. Root vegetables make it very grounding and satisfying. Ginger and garlic adds that touch of warmth.
Ingredients:
500 gms of organic gluten free pasta
1 purple and orange carrot shredded
1 beetroot shredded
2 zucchini cut in cubes
1 yellow capsicum finely sliced
1/2 cup purple cabbage shredded
3 small radishes sliced with a peeler
1 onion and 2 cloves of garlic
small piece of ginger
coconut or olive oil
1/2 tsp turmeric, salt and pepper to taste
tamari or soya sauce
parsley or coriander for garnish
