Cleansing, detoxing foods are gentle on our bodies and especially our tummies. Foods that are easy to digest, high in fibre, nutrients and goodness are always top of my priority list when making meals for my family.
This curry ticks all those boxes plus more. Its easy to make and will easily become a family favourite.
You can also add chicken to this recipe if you prefer – I just cook the chicken first, remove from the wok, follow the steps below and then add the chicken again when you add the broth.
2 tablespoons coconut oil
1 onion, peeled and diced
2 tbsp. green curry paste or powder
1 cup green beans
1 medium broccoli, cut into florets
½ cup snow peas
Small handful of brussel sprouts, halved
2 cups chickpeas, cooked or canned
1 400g can of unsweetened coconut milk
4 cups vegetable broth
2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)
Salt and pepper to taste
Fresh coriander for garnish
In a large pot/wok heat coconut oil and sauté onions and curry spices until the onions are soft (about 2-3 minutes) and the curry paste is fragrant.
Add the vegetables, beans, and coconut milk – bring to the boil and cook for around 3 minutes.
Reduce the heat and add the vegetable broth and cook for about 15 minutes until the vegetables are just tender.
Add the greens, then season with salt and pepper.
Serve with brown rice. Garnish with coriander.