Leek sweet potato curry à la Ayurveda

For inner strength in winter

Recipe from the Ayurveda kitchen in Birstein.


A delicious vegetable composition that strengthens the immune system.



For 4 persons

400g leek

1 sweet potato

1 clove of garlic

1 tsp fenugreek seeds

1/2 tsp fennel seeds

1 teaspoon grained vegetable stock

¼ tsp turmeric

100 ml water

200 ml thin coconut milk

1 tbsp ghee

Pepper and salt

Fresh coriander greens


Preparation time: 25 minutes


Wash the leek and cut it into 4 cm long pieces. Peel and dice the sweet potato. Peel and finely chop the garlic. 2.

Heat the ghee in a saucepan. Coarsely grind the methi and fennel seeds and roast them in the ghee. Add the sweet potatoes, garlic, turmeric and vegetable stock.Pour 100 ml of water and simmer for 5 minutes.

Add the leek and coconut milk and simmer for about 15 minutes until the vegetables are tender. 4.

Season to taste with pepper, salt and fresh coriander greens.


Tips for individual preparation:

Leeks are a sweet and strengthening vegetable. To balance vata, a little aj wine and cream can also be added. For Pitta, fresh pomegranate seeds work and taste as a great addition. If you want to balance your kapha with this dish, you can add some chili and fresh ginger.

Enjoy your meal!

A life in balance with the Ayurvedic diet

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