This is what burger night looks like at my house: Indian-spiced chickpea patties, cumin dusted sweet potato wedges, curry ketchup and cucumber raita. This is such a balanced and satisfying meal. It includes many different tastes, which according to Ayurvedic principles, is an important part of maintaining a healthy digestive system.
Ayurveda is an ancient Indian system of health and wellness that goes back more than 5000 years. It’s kind of like a sister science to yoga. By identifying a person’s temperament/body type or dosha, the Ayurveda system suggests foods, exercise and activities that provide balance, healing and overall wellness. There are lots of dosha quizes online that can give you a sense of your type.
There are three doshas and each has corresponding elements: Vata (air and ether); Pitta (fire and water); and Kapha (earth and water). Most people tend toward two of these with one being more predominate than the other.
These recipes include spices and tastes that are appropriate for most doshas. Once you learn what works best for you, then you can tweek the spices to meet your needs. Or, you can just enjoy a really yummy meal…it’s all good.
(You may be able to find some of these spices in your local grocery store, but most likely you will have to track down a few at a specialty spice store, Whole Foods or if your lucky, an Indian market.)
Indian-Spiced Chickpea Patties
1 can chickpeas, drained and rinsed
1 large carrot, peeled and grated
1/2 zucchini, grated
1/4 sweet onion, chopped
1 clove garlic, smashed and chopped
1/4+ cup garbanzo flour
2 Tbsp coconut oil
1 tsp fresh ginger, grated
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp dried curry leaves
1/2 tsp turmeric
pinch asafetida (hing) (optional)
Sea salt and pepper, to taste
Place chickpeas, carrot, zucchini, onion and garlic in food processor. Pulse to combine the ingredients.
In a small saute pan, melt the coconut oil over medium heat. Add mustards seeds and cook, stirring occasionally, until they start to pop. Add ginger, cumin seed, curry leaves, turmeric and asafetida, if using. Saute briefly and add to chickpea mixture in food processor.
Add garbanzo flour and blend, adding more flour if mixture seems to loose. Taste and add salt and pepper as desired. Mixture will be soft, but should be able to hold its shape as you take a handful and make a patty. Dust each side of patty with a little more garbanzo flour.
In a large saute pan, heat 1 Tbsp coconut oil. Place patties in pan and brown for about 3-5 minutes on each side. Serve and enjoy.
Cumin Dusted Sweet Potato Wedges
4 small sweet potatoes, unpeeled and cut into wedges
2 tsp olive oil
sea salt and pepper, to taste
Preheat oven to 425. Place potato wedges on baking sheet and toss with olive oil. Sprinkle with salt and pepper. Bake for 25-30 minutes. Turning halfway through baking time. When ready, the wedges will be slightly browned. Remove from oven and take a few pinches of cumin and lightly sprinkle over cooked potato wedges.
1/2 cup organic ketchup
2 tsp curry powder
Mix ingredients together. Taste. Add more curry if desired.
1/2 cup almond (or other non-dairy) yogurt
1/2 cucumber, unpeeled and cut into small dice
2 green onions, white and light green part only, chopped
sea salt and pepper, to taste
Combine all ingredients in a small bowl. Can be made ahead and kept refrigerated.