We tend to think that by combining lots of vegetables in one meal we boost our intake of vitamins and minerals. Keep it simple and kind to the digestive system. Use two simple, delicious ingredients adding a generous amount of spices to enhance their digestibly as well as balancing the Doshas. 

Makes enough for 4
1 large butternut squash
1 large bag of spinach
1 medium onion, chopped
1/4 tin coconut milk or 1/4 block
400 – 500mls water
1tbs ghee
1tsp cumin seeds
1 tsp ground coriander seeds
1/2 tsp turmeric
Thumb size piece of ginger
2-3 cloves of garlic
Rock salt and pepper
Toasted flaked almonds.

The how to:

Heat ghee and add whole cumin seeds, crushed coriander seeds and allow to sizzle for a few minutes. Add onion, garlic, ginger and turmeric. Continue to cook for a few more minutes. Add squash (cubes), cook for 5 mins. Add spinach, cook until wilted. Add coconut milk, water and salt and pepper. Simmer for 15-20mins. Serve with toasted, flaked almonds, rice or flat bread, although it is quite substantial on its own. 

Why it’s so good 

This recipe is so simple and quick to make. The use of spices enhances the digestive fire helping the body to absorb the nutrition from the vegetables. Vegetarian goodness. Substitute olive oil for ghee for a vegan option, although ghee adds nourishing and grounding qualities.

Balancing the Doshas

This meal is balancing for all doshas.  All the ingredients work in harmony; where there is a heating effect from the turmeric, we balance it with coconut milk and coriander seeds. The astringency of the spinach is balanced by the moisture from the liquid and the ghee, so perfect for Vata types. By adding only a small amount of coconut milk the dish is not too cooling, therefore also great for Kapha types. 

All six tastes are satisfied: sweet, sour, salty, bitter, pungent and astringent, so you will feel satisfied, nourished and will definitely not crave an after dinner sugar hit.