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Detox Vegetable Curry

DETOX VEGETABLE CURRY

It’s my last day here at Kamalaya and I thought I’d post up one of my favourite recipes that I’ve been enjoying during my stay. This curry is bursting with flavour, antioxidants and restorative nutrients that have all been specifically combined to help nourish the body, boost metabolism and basically make you feel great! It’s quite simple to make and you can pretty much use what ever seasonal fresh vegetables you like to eat. My favourites are broccoli, asparagus, cauliflower, carrot and snow peas. The curry is lightened with the addition of pumpkin seed milk and a little vegetable stock and a squeeze of lime adds that finishing touch.

WHAT’S GREAT ABOUT IT:

Full of enzyme rich vegetables that aid the cleansing and detoxification process, this healthy curry makes the ultimate healthy meal. The vegetables have minimal cooking times, so they are still bursting with colour, flavour and nutrients. The aromatic flavours of the curry paste will stimulate the circulation and boost metabolism.

+ ingredients & methods +

ingredients (Serves 2)

300 ml (10  1/2 fl oz) coconut milk
500 ml (17  1/2  fl oz) Pumpkin seed milk 
100 ml (3  1/2 fl oz) Vegetable stock or water
2 – 3  tablespoons detox curry paste  (see recipe below) or a good store bought red curry paste
450 g (14  1/2 oz) assorted seasonal vegetables (carrot, snow peas, asparagus broccoli, cauliflower)
4 shiitake mushrooms, sliced
3 Kaffir lime leaves, crushed
1 lime
sea salt and pepper to taste
fresh herbs to garnish (Thai basil or coriander)

 

Detox Curry Paste
1 French golden shallot, diced
8 cloves garlic, smashed
2 sticks lemongrass, tough ends removed and chopped
1/2 teaspoon coriander seed
1/2 teaspoon ground black pepper
1 kaffir lime leaf
2 tablespoons curry powder
2 tablespoons chopped ginger or galangal
1 teaspoon sea salt
5 dried red chillies, deseeded and soaked in water for 10 minutes
1 tablespoon grated fresh turmeric or 1 teaspoon dry

 

method

  1. Combine the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and bring to a gentle simmer.
  2. Add the detox curry paste and kaffir lime leaves.
  3. Simmer gently for 3 – 5 minutes.
  4. Add vegetables and mushrooms and simmer for another 5 minutes until vegetables are just tender.
  5. Squeeze in 1 tablespoon of lime juice and season with a little salt and pepper.
  6. Ladle curry straight into serving bowls and garnish with Thai basil leaves or coriander.

 

TO MAKE DETOX CURRY PASTE:

  1. Combine all ingredients in to a food processor or blender and mix for 1 minute until combined.
  2. Add  1 – 2 tablespoons of water if paste looks a little dry.
  3. Store in the fridge for up to 2 weeks.

 

+ notes & inspiration +
  • Pump up the protein and add 300 g white chopped fish fillet.
  • Vegetarians can add delicate slices of pan-roasted tempeh or cooked mung beans.
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