Warm Carrot and Beetroot Slaw

Carrot and beetroot are both naturally sweet, so help to balance Vata and Pitta dosha, and with the addition of warming spices this makes for the perfect Autumn vegetable dish. Nourishing, grounding and detoxifying.

It can be served as a main with steamed white rice or as a side dish as part of a larger spread and pairs well with white fish.

Alternatively 1-2 cups of cooked rice can be added at the end of step 5 and combined with the vegetables to make a warm rice salad.

Serves: 4 as a main or 8 as an accompaniment

Preparation time 5 minutes

Cooking time 10 minutes

Ingredients

2 large carrots

2 large beetroot

1 tbs coconut oil or ghee

1 tsp black mustard seeds

1 tsp cumin seeds

½ tsp fennel seeds

A few curry leaves (1 tsp if small variety)

½ tsp of turmeric

1 tbs of fresh ginger, grated or minced

2 green chillies, cut in half (omit if Pitta is aggravated)

½ lemon, juice of

Salt/pepper to taste

Fresh coriander to garnish

1.      Grate the carrot and beetroot and put to one side

2.     In a deep frying pan or wok, heat the coconut oil (or ghee if using) on a medium-high heat until hot and add the mustard seeds, cumin seeds, fennel seeds and curry leaves. Fry for two minutes, whilst stirring, or until you hear the mustard seeds begin to pop.

3.     Add the ginger, green chillies and turmeric and continue to stir until the ginger is cooked (about one minute).

4.     Add the carrot and beetroot and stir to coat in the spices, continuing to sauté for several minutes. Add lemon juice and seasoning to taste.

5.     Add ½ cup of hot water and continue to stir until the vegetables are cooked through but still retain some bite.

6.     Garnish with fresh coriander to serve