Ayurvedic Recipes
 
 
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Ginger Coconut Squash and Carrot Pie

This is a great recipe that creates a tasty light meal that is excellent for spring and summer seasons. It requires a little more preparation, but it’s well worth it. First you will need to prepare the pie crust. Combine the following ingredients with enough water to make the dough firm and easy to roll.

1 ½ cups of spelt flour
¼ tsp salt
½ cup ghee

Roll the dough out so that it is fairly thick and place in a pie pan. Then take one small butternut squash and five medium carrots. Wash and cut into small pieces and then cook the veggies until they are tender. Mash with a fork until well mixed together.

Saute the following spices in a small skillet with 1 ½ tsp. of ghee.

1 tsp. fresh chopped ginger
½ tsp. turmeric
½ tsp. cumin
½ tsp. coriander
½ tsp. fennel

Combine the spices with the squash and carrot mixture and then add the following.

1 cup coconut milk
4 tsp. rice or spelt flour
1 ¼ tsp. salt

Mix together well and pour this mixture into the prepared pie crust. Bake the pie at 350 degrees for 30 - 45 minutes, until a nice golden crust forms on the top. Let it cool for a short while and then enjoy.

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