Thai Vegetable Curry
I’m still in heaven, staying at Kamalaya until the end of the week.
Thought I’d post one of the yummiest curries I’ve ever eaten. It’s a Detox Vegetable Curry, made purely for those on the detox program (Detoxification at Kamalaya excludes cow dairy, meat, fish, poultry, egg, soy, wheat, corn, tomato, bell pepper, eggplant , potato, peanut and sugar) However for those not on the detox you can add your protein source to the dish such as pan seared tempeh, fish or organic chicken.
The food here aims to nurture and restore health and harmony. This curry is full of enzyme rich vegetables that aid the cleansing process. The vegetables have minimal cooking times, so they are still bursting with colour, flavour and nutrients.
In Ayurvedic medicine, ginger and galangal is great for stimulating your circulation and metabolic rate. Ginger improves gastric mobility – When the digestive system is functioning at its best, food is freely moving through the body, which reduces bloating and constipation. In fact, studies have found that ginger regulates peristalsis, the rippling movement of the muscles in the gastrointestinal tract that is needed to push food and waste through the digestive system. Since it actually helps regulate peristalsis, it also helps to tone and strengthen the muscles involved in digestion.
Capsaicin is the substance contained in chillies that can help with weight control. It suppresses the appetite, raises metabolic rate, stimulates thermogenesis (creation of heat in the body) therefore burning more calories and slowing down spikes in blood sugar. Lemongrass can help improve digestion and stimulate the lymphatic system for improved drainage. Green vegetables are packed with folate for a energy metabolism.
Don’t forget to enter the health spa competition:
300 ml Fresh coconut milk
450 ml Pumpkin seed milk
100 ml Vegetable stock
25 g Thai herb paste (see recipe below)
30 g Carrot, thinly sliced
20 g Snow peas
30 g Asparagus, cut in 3cm lengths
40 g Broccoli, cut into bite-size flowers
50 g Cauliflower, cut into bite-size flowers
20 g Shitake mushrooms
3 Kaffir lime leaf, crushed
4 slices Galangal or ginger, finely sliced
Lemongrass, finely sliced, ½ stick
Coriander leaf, For garnish
10 ml Lime juice
Sea salt, Pinch
Pepper, to taste
Place the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and begin to heat.
Add the Thai herb paste, galangal, lemongrass and kaffir lime leaves and bring to a gentle simmer.
Simmer until it has reduced to your desired creamy consistency.
Add lime juice and season to taste with salt and pepper.
Add the shitake mushrooms, cook for one minute.
Blanch your vegetables for 15 seconds and drain well. Add them straight into the curry.
Ladle the curry straight into serving bowls and garnish with fresh Thai basil leaves.
Thai herb paste
50 g dry red chilli
50 g chopped garlic
50 g chopped ginger
90 g chopped lemongrass
1 tsp kaffir lime leaf
50 g onion, roughly chopped
Place all ingredients into a food processor or VitaMix and blend for about 1 minute. Makes about 300 g and can be stored in the fridge covered for up to 2 weeks or frozen for up to 1 month.
Pumpkin seed milk
350 g pumpkin seeds
1 liter filtered warm water
100 g raisins or fresh dates
Place the seeds, raisins and warm water in a good high speed blender like a VitaMix and blend of medium for about 1 minute.
Strain through a fine sieve and discard pulp
NB: if time allows soak the seeds overnight in the water before blending.
If you add a little tempeh, it is made from fermented soy beans that helps contribute good bacteria into the gut. Tempeh is also high in protein that can help nourish your immune system.