Gluten-Free & Dairy-Free Detox Vegetable Curry

4th and final week of my detox! Peter says my skin is glowing and I’ve now lost 3.5kg. Yippee! I made this vegetable curry today and wanted to share it because it’s incredibly easy, and yet delicious. Again, it’s from Max Tomlinson’s book, Clean Up Your Diet.

gluten-free, wheat-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free, citrus-free

Preparation time 20 minutes     Cooking time 35 minutes     Serves 2

  • 110g/4oz/½ cup brown rice, rinsed
  • 1 small onion, peeled and finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 large clove garlic, peeled and crushed
  • 2.5cm/1in root ginger, grated
  • ½ red chilli, deseeded and chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • a large pinch cayenne pepper
  • 450g/1lb ripe tomatoes
  • 300ml/10 fl oz/1¼ cups water
  • ½ cauliflower, broken into small florets
  • 75g/2½oz green beans, cut into 2.5cm/1in lengths
  • a large handful baby spinach leaves
  • 9–10 gratings nutmeg
  • a small bunch coriander leaves, chopped, to serve
  1. Put the rice in a saucepan and pour in boiling water. Cook, according to the packet instructions.
  2. Put the onion and olive oil in a wok or deep frying pan and cook over a low heat for 10 minutes. Add the garlic, ginger, chilli and spices and cook gently for a further 10 minutes.
  3. Meanwhile, skin the tomatoes. Cut a cross in the top of each tomato and put in a large heatproof bowl. Pour over enough boiling water to cover and leave for 10 seconds. Remove the tomatoes from the water using a slotted spoon, and peel off the skin when they are cool enough to handle. Discard the seeds and roughly chop the tomato flesh.
  4. Add the chopped tomatoes and water to the onion mixture. Raise the heat to medium, bring up to a simmer and cook for 10 minutes. Allow to cool slightly then transfer to a liquidizer and blitz until smooth.
  5. Put the cauliflower and sauce in a saucepan over a medium heat. Bring up to a simmer, cover with a lid and cook for 10 minutes. Add the beans and cook for a further 3–4 minutes, until the beans are tender. Stir in the spinach and cook for 1 minute, until just wilted. Season with the grated nutmeg.
  6. Drain any excess water from the rice. Serve the curry on a bed of rice, with the coriander sprinkled over.

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