Name: Spring Detox Kitchari with IrieVeda’s West Indies Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Ayurvedic
Ingredients: 1/2 cup basmati rice, rinsed; 1 cup split yellow mung dal, rinsed and soaked for 2 hours; 1 tbsp ghee or coconut oil; 1 tsp cumin seeds; 1 tbsp IrieVeda West Indies Curry; 4 cups vegetable broth; 2 cups water; 1 cup butternut squash, diced; 1 cup Swiss chard, chopped; ½ tsp Himalayan salt (optional); Juice of ½ lemon, for garnish; Fresh cilantro, for garnish

Spring Detox Kitchari with IrieVeda’s West Indies Curry

As we transition from winter into Kapha season, our bodies naturally seek lighter, warming, and digestion-boosting meals to shake off sluggishness and bring fresh energy. Kitchari is an Ayurvedic superfood—a nourishing yet cleansing one-pot meal that gently resets digestion, supports detoxification, and provides sustained energy. This Spring Detox Kitchari, infused with IrieVeda’s West Indies Curry, is perfect for balancing Kapha, making it ideal for cool, damp spring mornings or light evening meals.

✨ Why this recipe works for spring:

✔️ Mung dal – Easy to digest, protein-rich, and cleansing for the gut

✔️ Basmati rice – Light yet grounding, balances energy levels

✔️ Swiss chard & butternut squash – Seasonal, nutrient-dense, and Kapha-balancing

✔️ IrieVeda’s West Indies Curry – A blend of turmeric, fenugreek, coriander, and allspice to warm digestion and boost metabolism

✔️ Vegetable broth & water – Hydrating and detoxifying, supports lymphatic drainage

Best Time to Eat:

✔️ For lunch or dinner – Light enough to support digestion but still satisfying

✔️ During seasonal transitions – Helps your body adjust from winter to spring

✔️ When feeling sluggish or bloated – Warming spices + easy-to-digest ingredients = gut-friendly magic

✔️ As part of a gentle Ayurvedic cleanse – Ideal for a 1-3 day mono-diet to reset digestion

✨ Ayurvedic Benefits of Kitchari:

✔️ Balances Kapha by being light, warm, and gently cleansing

✔️ Boosts metabolism with warming spices like turmeric and mustard seeds

✔️ Easy to digest, making it great for gut health

✔️ Supports detoxification with mung dal and Swiss chard

This Spring Detox Kitchari is more than just a meal—it’s a nourishing, healing dish that supports both your digestion and overall well-being. Made with IrieVeda’s West Indies Curry, it brings bold Caribbean flavors and Ayurvedic balance into every bite.

🌿 Ready to spice up your spring reset? Try this recipe and tag @IrieVeda to share your kitchari creations!

#KaphaBalancing #SpringDetox #KitchariLove #IrieVedaSpices #AyurvedicEating #MindfulFlavorMovement

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Spring Detox Kitchari with IrieVeda’s West Indies Curry

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Ingredients

1/2 cup basmati rice, rinsed
1 cup split yellow mung dal, rinsed and soaked for 2 hours
1 tbsp ghee or coconut oil
1 tsp cumin seeds
1 tbsp IrieVeda West Indies Curry
4 cups vegetable broth
2 cups water
1 cup butternut squash, diced
1 cup Swiss chard, chopped
½ tsp Himalayan salt (optional)
Juice of ½ lemon, for garnish
Fresh cilantro, for garnish

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Directions

In a large pot, heat ghee or coconut oil over medium heat. Add cumin seeds until they start to pop and become fragrant.

Stir in IrieVeda West Indies Curry and let it bloom for about 30 seconds to release its full flavor.

Add rinsed basmati rice and soaked mung dal, stirring to coat them in the spices.

Pour in vegetable broth and water, bringing it to a boil. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.

Stir in butternut squash and continue cooking for another 10 minutes, until tender.

Add Swiss chard, cooking for 5 more minutes until wilted. Adjust consistency with more water if needed.

Turn off heat and stir in lemon juice for brightness. Garnish with fresh cilantro and serve warm.

Spring Detox Kitchari with IrieVeda’s West Indies Curry