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Healthy Vegetable Detox Curry

By Teresa Cutter

Healthy Vegetable Detox Curry
Healthy Vegetable Detox Curry

What's great about it

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! 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

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 and Inspiration

I love to serve this curry topped with fresh micro herbs or sprouts then serve with sides such as organic yoghurt or smashed avocado and lime. This is a perfect dish for meat-free Mondays or to enjoy over a lazy weekend.

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