June 12, 2026

Online Cooking Event Menu

Ayurvedic health teachings recommend combining all six tastes in our meals: sweet, sour, salty, spicy, bitter, and astringent. This is a natural and easy way to support our Dosha balance.

This menu, created by Ayurvedic chef and vital cooking coach Heide Maria Vendler for our first online cooking event, is a perfect example of a well-balanced combination of delicious, vegetarian dishes. From apple chutney to zucchini-coconut raita, the experienced chef demonstrates how easy it can be to conjure up healthy, Ayurvedic delicacies. With many tips for Dosha-appropriate preparation. We hope you enjoy cooking!

Sweet Potato Spinach Coconut Curry

Ingredients for 4 servings

  • 700 g sweet potato
  • 1 tsp ground turmeric
  • 150 g baby spinach
  • 1 tsp ground cumin
  • 10 cm piece of leek (alternatively 1 stalk of celery)
  • ½ tsp black pepper
  • 1 tbsp coconut oil
  • 1 pinch asafoetida
  • 2 cm fresh ginger root
  • 1 tsp brown sugar
  • 1 tsp black mustard seeds
  • 250 ml water or vegetable broth
  • 2 cm cinnamon stick
  • 200 ml coconut milk
  • 2 cloves
  • Lemon juice and zest
  • 1 tsp ground cardamom
  • Fresh parsley or cilantro

Preparation

Peel the sweet potato and cut into 2x2 cm cubes, cut the leek or celery into small pieces, finely chop the ginger.
Heat coconut oil in a pot. Roast the mustard seeds in it until they pop. Briefly remove the pot from the heat. Add ginger, cinnamon stick and sugar and carefully roast again until fragrant.
Add sweet potato cubes, leek rings/celery and the remaining spices and roast again. Pour in vegetable broth or water and coconut milk and simmer gently for 15 minutes. Stir in the washed spinach. Bring the curry to a boil again. Season with a little lemon juice, grated lemon zest and salt and sprinkle with fresh parsley or cilantro.

Dosha Tip:
To reduce Pitta, do not use lemon and use cilantro instead of parsley.
To reduce Kapha, add a little chili powder.

Written by admin

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