Recipe: Lentil Vege Curry

This recipe focuses on balancing all three doshas, especially Vata and Kapha, with warming spices and nourishing ingredients. Ayurvedic Vegetable Lentil Curry with Pumpkin and Spinach

Ingredients:
- 1 tablespoon ghee (Vata-balancing) or coconut oil (alternative)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon ground cumin (balances all doshas)
- 1 teaspoon ground coriander (balances Pitta)
- 1/2 teaspoon ground turmeric (balances all doshas)
- 1/4 teaspoon ground cardamom (balances all doshas)
- Pinch of asafoetida (hing) (Vata/Kapha balancing, optional)
- 1 cup red lentils, rinsed
- 1 (15-ounce) can diced tomatoes
- 2 cups vegetable broth
- 2 cups diced pumpkin (Kapha-pacifying)
- 2 cups fresh spinach
- 1/2 cup coconut milk (optional, for creaminess)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
-Fresh coriander leaves, for garnish

Instructions:

1. Sauté the Aromatics:
- Heat the ghee or coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until golden brown.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant.  
- Add the cumin, coriander, turmeric, cardamom, and asafoetida (if using). Cook for 30 seconds, stirring constantly.

2. Add Lentils and Liquids:
- Add the rinsed red lentils, diced tomatoes, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the lentils are tender.  

3. Add Pumpkin and Spinach:
- Add the diced pumpkin to the pot and cook for another 10-15 minutes, or until the pumpkin is tender.
- Stir in the fresh spinach and cook until wilted.
- If you like a creamier curry, stir in the coconut milk.

4. Finish and Serve:
- Stir in the lemon juice, salt, and black pepper to taste.
- Garnish with fresh coriander leaves.
- Serve hot with basmati rice or quinoa.

Ayurvedic Benefits:
Ghee: Nourishing and grounding, especially beneficial for Vata.
Ginger, Cumin, Turmeric, Cardamom, Asafoetida: Warming spices that aid digestion and balance all doshas, especially Vata and Kapha.
Coriander: Cooling and soothing, especially beneficial for Pitta.
Red Lentils: Easy to digest and provide protein.  
Pumpkin: Light and slightly sweet, balancing for Kapha.
Spinach: Nutritious and balancing for all doshas.
Lemon Juice: Adds a touch of acidity and aids digestion.

Dosha Considerations:

Vata: Use ghee, plenty of warming spices, and ensure the curry is well-cooked and moist.
Pitta: Use coconut oil, coriander, and avoid excessive heat.
Kapha: Use minimal oil, plenty of warming spices, and include vegetables like ginger, and spinach.

Enjoy this nourishing and balancing Ayurvedic lentil curry!