Toasted cumin, coriander, turmeric and ginger meet courgette, spinach and lime for a light, soothing supper in 20 minutes.
Light, bright and deeply comforting. This bowl leans on classic Ayurvedic kitchen staples –cumin, coriander, turmeric and ginger – gently toasted in ghee to wake their aroma. It favours easy‑to‑digest summer veg, served warm (not piping hot) and finished with a squeeze of lime for lift. Cooling for fiery summer energy (pitta), grounding enough to steady your evening.
You’ll need
- 1 tbsp ghee or olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1 tbsp freshly grated ginger
- 1 courgette, chopped
- 1 celery stick, chopped
- 1 small carrot, chopped
- 1 heaped cup spinach or kale
- 750 ml vegetable stock (or water)
- Juice of 1/2 lime
- Sea salt, to taste
To finish: fresh mint or coriander leaves or garnish with edible flowers.
How to make it
- Toast the spices: Warm the ghee/oil in a pan. Add cumin, coriander, turmeric and ginger; let them sizzle and smell amazing.
- Sauté the veg: Stir in courgette, celery, carrot and spinach/kale. Cook for 3–4 minutes.
- Simmer: Pour in the stock. Gently simmer 15–20 minutes until tender.
- Blend (optional): For creamy calm, blend smooth. Prefer texture? Leave it chunky.
- Finish: Stir in lime juice, season with salt, ladle into bowls and top with mint or coriander.
Serve warm. Sip slowly. Feel the balance.
