Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg
Paprika-Chard-Coconut Curry
Ingredients
1 red bell pepper, seeded and cut into strips
500 g chard
1 tablespoon coriander seeds, coarsely crushed
1 can coconut milk
1/3 block coconut cream (firm coconut mass)
2 tsp ghee
1 tsp fennel seeds
1 tsp fenugreek seeds
Ghee or olive oil
Preparation
Wash and chop the chard, separating the stems from the greens. Remove the seeds from the peppers and cut them into strips. 2.
Heat the ghee in a pan and roast the coarsely ground coriander and fenugreek seeds in it. 3.
Add the bell pepper and chard stems and sauté briefly. 4.
Now pour in coconut milk and let it steam for 10 minutes. Stir in the chard greens and salt and let it steam for another 10 minutes. 5.
Add the fennel seeds and coconut cream. Keep stirring until the coconut mixture has dissolved. Leave to infuse for a while, season to taste and serve.
Preparation time: approx. 30 minutes
Ginger and Pumpkin Pancakes
Ingredients
200 g pumpkin
4 medium potatoes
100 g chickpea flour
1 thick slice of ginger root (approx. 3 cm)
1 tsp coriander leaves
1 chili pepper
herb salt
Ghee for frying
Preparation
Wash and peel the pumpkin and potatoes and grate them finely. 2.
2. mix with chickpea flour and spices to a mass. Let it sit for at least 10 minutes.
Heat ghee in a heavy pan. Use 2 spoons to shape the pumpkin mixture into taler shapes and fry them in the ghee until golden brown on both sides.
Preparation time: 30 minutes
Apricot Chutney
Ingredients
150 g fresh apricots
1 tsp ghee
1 tbsp whole cane sugar
1 tsp salt
½ tsp ginger powder
¼ tsp black pepper
1/2 tsp thyme
30 ml apple juice
1 tsp forest honey
1 -2 tsp lemon juice
Preparation
Wash, pit and chop the apricots. 2.
Heat the ghee in a small pot. Add the fruit and sauté. 3.
Add whole cane sugar, ginger powder, salt and apple juice and bring to a boil. Simmer until the fruits are soft and lose texture.
4. now add chilli, thyme, forest honey and lemon juice to taste.
Preparation time: 15 minutes
