Very Versatile Curry Vegetable Chicken Noodle Soup Ayurveda Recipe - Great for Fall and Vata Dosha

A Very Versatile and Ayurvedic Curry Vegetable Soup for Vata Dosha

It's fall and according to Ayurveda, this means that Vata Dosha is becoming aggravated. 

Soothing Vata Dosha according to Ayurveda can be achieved by eating foods that have the opposite quality of Vata Dosha (cold and dry) which are warm and wet. 

Here is a Vata Dosha Soothing, Ayurvedic Curry Vegetable Soup Recipe. 

Feel free to omit any ingredients you find disagreeable.

But be careful about adding too many herbs to this wonderful dish unless you are familiar with Vata Soothing Herbal Formulation. 

To learn more about the Three Ayurvedic Doshas - Visit our Doshas Page

Very Versatile Ingredients
(I've given lots of options - feel free to leave out or add more!):

1-2 Tbs. Ghee (or oil of your choice - sesame is good for vata, sunflower good for pitta, safflower nice for kapha)
1 Medium Onion, chopped(or 2-3 Shallots, chopped)
4-5 Cloves Garlic, minced or grated 
1 in Fresh Ginger, grated or minced (or 2 tsp. dried ginger powder)
1-2 Heads Baby Bok Choy, chopped
3 Medium Carrots, chopped
4 Stalks Celery, chopped
2 Small / 1 Large Russet Potato(es), chopped
(or 2 Small / 1 Large Sweet Potato(es) or 4 Small-Medium Yukon Gold Potatoes, chopped)
Half Pint (about 1 Cup) Cherry/Grape Tomatoes, sliced in half  (these are optional - could instead use a 14-oz can diced or crushed tomatoes or 1-2 chopped, plum or Roma tomatoes)
1 lb. Boneless, Skinless Chicken Breast, chopped into bite-sized pieces
(or a Rotisserie Chicken, shredded; or 1 lb. Boneless, Skinless Chicken Thighs, or 2 Cans Chickpeas, or 1 block of tofu, cubed, or meat substitute of your choice)
1 quart / 4 cups Vegetable (or Chicken) Stock/Broth + a bit more in case you need to thin out the stew (No broth?  No worries!  Use water!)
1 Can Coconut Milk, unsweetened (lite is fine)
8 oz. Dried Noodles, broken into 1-2 in pieces, or Macaroni or whatever shape you like!
(or 3-4 cups cooked noodles, chopped into small pieces or 1/2 cup uncooked  or 2 cups cooked rice/quinoa/grain of your choice)
2 Tbs. curry Powder
(or 1 Tbs. Turmeric Powder and a little extra pepper or 1 tsp. Chili Powder)
1 Tbs. + 1 tsp. Cumin Powder (start with 1 tsp. if unsure and then add more to taste)
1 Tbs. + 1 tsp. Coriander Powder (start with 1 tsp. if unsure and then add more to taste)
1 Tbs. Sea or Pink Salt + more to taste at the end
1/2 - 1 Tbs. Pepper, depending on taste 
Juice of 2 Limes (optional - start with just one or half of one if unsure)

Directions: 

• Heat ghee or oil in large pot over medium-high heat.
• Saute' all vegetables EXCEPT ginger, garlic, and grape tomatoes, stirring frequently to prevent any burning/sticking (turn down heat if necessary) for about 10 minutes, or until everyone is a bit softened.
• Add chicken or protein, stirring frequently, or until slightly cooked/warmed through (about 5-7 minutes).  Don't worry, you will be finishing the cooking process when you add the stock/water.
• Add ginger, garlic, grape tomatoes, and all spices, stirring constantly for 1-2 minutes to prevent burning/sticking to bottom of pot.  Things should start to smell pretty good at this point.  
• Add all the broth or water, scraping bottom of pot to remove any yummy, brown bits.  Add coconut milk, if using, stirring around to "melt" and incorporate.
• Bring to a boil, add pasta or grain if using uncooked (wait until the end if you're pasta or grain is already cooked).  Stir everyone around a few times to make sure pasta/grains aren't stuck together or to the bottom of the pot. 
• Reduce to simmer with lid cracked a little for 20-30 minutes, or until potatoes are fork tender and grains/pasta is done.  Check on it after about 15 minutes to add any extra broth or water if getting thick and to give everyone a good stir to remove any stuck grain or pasta from the bottom of the pot.  
• Add cooked pasta/grain if using; stir well to incorporate and warm through.
• Add lime juice, if using; then taste for salt and spices, adding more if necessary. 
• Enjoy!  (Better yet, store it in the fridge overnight; it's even better the next day!)
  Tip: if you add too much salt, throw in a few more chopped potatoes and broth, bring to a boil, reduce to a simmer for 20 more minutes, or until potatoes are done; they will absorb a great deal of the salt and fix things right up for you.  

We hope you enjoy our Vata Dosha soothing, Ayurvedic Curry Vegetable Soup Recipe.

If you have any comments or suggestions, please feel free to send them to: 
meghan@meghanhays.com or drop them in the comments section below. 

If you interested in a full Ayurvedic Consultation, please Contact Meghan

Meghan Hays is an Ayurvedic Practitioner located in Salt Lake City Utah. If you are interested in Ayurveda Salt Lake City - Please email: meghan@meghanhays.com