Ayurvedic Kitchari with spinach

This traditional Ayurvedic dish is especially prized in India. Especially because of its wholesomeness and ease. It is very easy to prepare and you can bring a balanced digestion back into balance.

Ayurvedic Kitchari with spinach

preparation time 

cooking time 


Ingredients for 2 persons

  • 2 big carrots
  • 1 tbsp coconut oil
  • ½ tsp cilantro
  • a pinch of chili
  • ½ tbsp turmeric powder
  • ½ tsp ginger powder
  • 100 g yellow lenses
  • 100 g basmati rice
  • 1 tbsp vegetable soup powder (or ½ vegetable soup cube)
  • 500 ml of water
  • 100 ml coconut milk
  • two handfuls of baby spinach
  • salt and pepper


  1. Peel the carrots, chop into large cubes and saute briefly with a little oil in a large saucepan over medium heat. Add coriander, chilli, turmeric and ginger powder and fry for about 1 minute. Mix everything well so that the spices can really develop. Add the lentils and rice, mix well again until everything is well covered with the spices.
  2. Add the vegetable stock and simmer at low temperature for about 30 to 45 minutes. Stir now and then to make sure nothing is burning. Then stir in the coconut milk and simmer for a little longer to achieve a creamier consistency.
  3. Reduce the temperature, chop the baby spinach, mix in, season with salt and pepper and let stand briefly on the stove until the spinach collapses. Serve in bowls and enjoy while still warm!

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