Vata is one of the three Ayurvedic doshas, and it’s associated with qualities like dryness, coldness, lightness, and irregularity. The Autumn Season is also referred to as the VATA SEASON. To create a vata-balancing dish that kids will love, we’ll focus on incorporating ingredients and cooking techniques that help balance vata’s qualities. This recipe is for a delicious Vata-Balancing Sweet Potato and Chickpea Curry.

Ingredients:
For the Curry:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust for spice preference)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Cooked basmati rice or naan for serving

For the Vata-Balancing Side Salad:

• Mixed greens
• Sliced cucumber
• Sliced avocado
• Toasted pumpkin seeds
• A simple lemon-tahini dressing (whisk together 2 tablespoons tahini, the juice of 1 lemon, 1 tablespoon olive oil, and salt to taste)

Instructions:

• Heat ghee or coconut oil in a large, heavy-bottomed pot over medium heat. Add cumin seeds and sauté for a minute or until they start to sizzle.
• Add the chopped onion, garlic, and ginger to the pot. Sauté for about 5 minutes or until the onion is translucent and fragrant.
• Stir in the ground coriander, turmeric, cinnamon, and cayenne pepper. Sauté for another 2 minutes to toast the spices, allowing them to release their flavors.
• Add the diced sweet potatoes and chickpeas to the pot. Stir to coat them with the spice mixture.
• Pour in the diced tomatoes and coconut milk. Stir well, and bring the mixture to a gentle boil.
• Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
• Season the curry with salt and pepper to taste.
• While the curry is simmering, prepare the vata-balancing side salad by mixing the greens, sliced cucumber, avocado, and toasted pumpkin seeds. Drizzle the lemon-tahini dressing over the salad just before serving.
• Once the sweet potatoes are tender, remove the curry from heat.
• Serve the sweet potato and chickpea curry over cooked basmati rice or with warm naan bread.
• Garnish with fresh cilantro leaves.

This Vata-Balancing Sweet Potato and Chickpea Curry is nourishing and grounding, thanks to the sweet potatoes, chickpeas, and warming spices. The side salad adds freshness and balance to the meal. Kids are likely to enjoy the sweet and savory flavors while benefiting from the vata-balancing qualities of the dish.

*TIP: Add some raisins for extra sweetness.