Detox Indian Style Curry (100% Organic)
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 59.16 ml extra virgin olive oil (cold pressed)
- 9.85 ml black mustard seeds
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 9.85 ml paprika
- 14.78 ml chili powder
- 4.92 ml ground cardamom
- 6 garlic cloves
- 1 large onion, finely chopped
- 59.16 ml 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
- 59.14 ml red lentil
- 236.59 ml cauliflower floret
- 236.59 ml broccoli floret
directions
- 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.
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RECIPE SUBMITTED BY
I love to cook and love to eat. I'm a computer programmer, but have often wished I'd been a chef.
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