A healthy green curry for detox during Curry Week

Cauliflower and broccoli curry by Kirsten Chick on Title Sussex Magazine www.titlesussex.co.uk

This week is National Curry Week, and as any fule kno, Friday night is curry night, right? So why not get healthy with it? This nurturing, healthy vegan cruciferous green curry from Kirsten Chick gives you a much-needed zing as the seasons change.

I frequently cook variations on this recipe and it always goes down well. This version focuses on the cruciferous family of vegetables, to help your body make the enzymes it needs for detoxification processes and regulating hormones. It also has a number of pungent spices that encourage sweating and other elimination processes. Together with the white onion, garlic and coconut milk, this provides ample support for the functions of the Chinese Metal element.

Cruciferous curry

Ingredients (serves 3-4)

1 handful of cauliflower florets
1 handful of broccoli florets
2 handfuls of chopped cabbage and/or kale
1 large white onion, chopped
1-2 cloves garlic, chopped
1-2 tsp each of freshly chopped ginger, turmeric powder (or chopped fresh turmeric), paprika, cumin seeds or powder, coriander powder, ground cinnamon, fennel seeds*
4-6 whole cloves and cardamom pods*
1 cup coconut milk
2 tbsp ground almonds or tahini
fresh green or red chilli, black pepper and tamari or sea salt to taste

*You can keep it simpler with just coriander, cumin, turmeric, and ginger.

1. Finely chop the garlic and leave to sit (this allows the allicin to be activated before you cook it).
2. Gently dry fry the cumin and fennel seeds if you are using either of these.
3. Add a little coconut oil to the pan, and let the onions cook until soft in the coconut oil
4. Meanwhile, steam the cauliflower, broccoli and cabbage/kale until semi-cooked.
5. Add the rest of the spices to the pan, and then the vegetables.
6. Stir for a few minutes, then pour in the coconut milk.
7. Simmer on a low to moderate heat until vegetables have cooked, and the sauce is full of flavour.
8. Stir in the ground almonds and adjust seasoning if necessary.
9. Serve with short grain brown rice or quinoa and a garnish of fresh coriander or mint.


Nutrition Brought to Life by Kirsten Chick on Title Sussex Magazine www.titlesussex.co.uk

Kirsten Chick is a nutritional therapist and speaker, and authorΒ of Nutrition Brought to Life.

“There are a lot of books about nutrition out there, so I was really delighted to come across Nutrition Brought to Life by Kirsten Chick, which is clearly tuned in to the latest scientific evidence on diet, and also feels inspiring, compassionate and achievable for the reader. It’s a book that I’m sure would be really helpful for a lot of people.”
Hugh Fearnley-Whittingstall

Love this recipe? Why not try a vegan grill or barbecue!?