Prep 35 mins
Cook 40 mins
I'm currently doing a detox program which involves not eating a lot of food which I normally really enjoy. One of the things I crave most (apart from beer) is curry. The following curry is made from 100% organic foods, and each ingredient should have no artificial colours, flavours or preservatives.
- 4 tablespoons extra virgin olive oil (cold pressed)
- 2 teaspoons black mustard seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 3 teaspoons chili powder
- 1 teaspoon ground cardamom
- 6 garlic cloves
- 1 large onion, finely chopped
- 4 tablespoons apple cider vinegar (unfiltered)
- 500 ml rice milk
- 2 large potatoes, peeled
- 1 large sweet potato (red)
- 400 g crushed tomatoes, canned organic
- 250 g butternut pumpkin, chopped
- 1⁄4 cup red lentil
- 1 cup cauliflower floret
- 1 cup broccoli floret
- Put oil into a large frying pan and heat over medium heat.
- Roast all the spices in the pan.
- Add garlic and onions and cook until sweating.
- Add apple cider vinegar, stirring rapidly. The spices should not burn, and the cider should help bind the spices to the onions.
- In a large pot, boil chopped potato, chopped pumpkin, chopped sweet potato until tender.
- In a small pot, cook lentils.
- Reduce heat on frying pan.
- Add rice milk slowly, stirring to combine thoroughly.
- Drain cooked lentils and add to milk mixture (this thickens the milk).
- Add the canned tomatoes (if they are chunky, chop them up first).
- Drain and rinse the potatoes and pumpkin and ad to the milk mixture.
- About 5 minutes before serving, add broccoli and cauliflower to mixture (prevents it going really soggy).
- Serve on a bed of organic brown rice.