Detox-Friendly Vegetable Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
181 kcal
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Course
Main Course
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Cuisine
Thai
Detox-Friendly Vegetable Curry
Description
Detox-Friendly Vegetable Curry features sweet potato chunks steamed and then blended with sautéed onions, garlic, almond milk, and spices like curry powder and garam masala to create a smooth, spiced sauce. The preparation involves first cooking onions and garlic until tender in butter or coconut oil, then blending with the sweet potatoes and liquids to form the base. This sauce is then poured over a mix of sautéed vegetables, such as broccoli, zucchini, carrots, and onion, which finish cooking gently in the simmered sauce. The result is a creamy and flavorful curry that balances sweetness and spice.
The dish is designed to be served over rice or cauliflower "rice," allowing the curry sauce to coat the grains and bring the meal together. This makes it adaptable for those avoiding grains or preferring traditional rice. The blend of spices and creamy texture create a comforting vegetable dish that can be part of a detox or gentle diet.
Ingredients
- 2 cups sweet potato steamed chunks
- 1 teaspoon butter or coconut oil
- 1/2 yellow onion , diced
- 4 cloves garlic , sliced
- 1 cup almond milk unsweetened
- 1/2 cup water
- 1 Tablespoon curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- vegetables for serving, any you like
- rice , or cauliflower "rice," for serving
Instructions
- In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!)
- Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside-- this is your curry sauce.
- In a separate pot, saute any veggies you like until they are nearly tender. (I included sweet potatoes, broccoli, zucchini, carrots, and onion.)
- Once your veggies are nearly cooked, pour the curry sauce over them.
- Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes. Your veggies will be nice and tender, while packing a huge punch of flavor!
- The best part of curry dishes, if you ask me, is eating it the sauce with rice, so even if you're not eating grains, you can still enjoy this curry sauce over a bed of cauliflower "rice!" (Simply pulse raw cauliflower in a food processor, until you have a rice-like texture.) Pour the curried vegetables over the rice and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 841mg | 35% |
| Potassium | 558mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 18960IU | 379% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 221mg | 22% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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