Nepal Vegetable Curry

Late summer is definitely here. It's easy to attune with this season through diet. Eat simple, well cooked meals that are easy to digest. Choose foods like millet, carrots, cabbage, garbanzo beans, squash, potatoes, string beams, yams, sweet potatoes, rice, amaranth, peas, chestnuts, filberts, apricots and cantaloupe.

I love this simple Nepal Vegetable Curry from Paul Pitchford's Healing With Whole Foods:

1 onion, chopped

1 tablespoon oil

1 bay leaf, broken

1 green chili, chopped

1 clove garlic, minced

1 inch ginger grated

1/4 teaspoon turmeric

sea salt to taste

1 pound potatoes or carrots, cubed

1/2 cauliflower, broken into florets

1 cup green peas

1 teaspoon each coriander and cumin seeds

1 cup hot water or almond milk

• saute onion until golden brown
• add bay leaf, chili, garlic, ginger, turmeric and salt.
• stir in potatoes and saute until brown
• add remaining ingredients and hot water
• cook gently on medium heat until vegetables are tender
• serves 4 - 6

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