Curried Parsnips and Carrots

Sweet, grounding and soothing to vata and pitta, these seasonal root vegetables are combined in a yoghurt sauce for a delicious and healthy winter meal. Serve with tridoshic kitcheri.

Serves 5


  • 1. 5 lb. parsnips, washed and cut in ½ pieces

  • Half pound carrots, washed and cut in ½ pieces

  • 1-2 Tbsp. ghee

  • 1 tsp. black/brown mustard seeds

  • 1/8 tsp. hing

  • ½ tsp. turmeric

  • ¼ cup water

  • 1 cup plain goat yoghurt

  • ¼ cup additional water

  • ½ tsp. salt

  • ¼ tsp. cinnamon

  • ½ tsp. mild curry powder

  • Shredded unsweetened coconut for garnish

  • Cilantro, chopped, for garnish


Heat ghee in a large skillet. Add mustard seeds and hing. When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots. Cover and cook on medium heat for 15 minutes, or until vegetables are fork-tender. Add rest of water, rest of spices, then add the yoghurt. Cook another 5 minutes, covered, over low heat. Garnish with coconut and cilantro.

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!