Vegetable Curry Detox

Vegetable Curry Detox

DATE: September 27, 2022
  • dinner
  • meal type
Some days your body just needs a little extra love, and this vegetable curry detox delivers it in the most delicious way possible. A nourishing, vibrant vegan curry packed with cauliflower, chickpeas, and Kabocha squash, a Japanese pumpkin loaded with fiber, beta-carotene, iron, and vitamin C, this is the kind of wholesome, restorative meal that gets you back on track and keeps you fueled all week long. Healthy On You® Here Comes the Yum Spice Blend brings warm, aromatic curry depth that makes every healing bowl taste absolutely extraordinary. This easy detox curry recipe is a healthy vegan dinner that works beautifully as a satisfying weeknight meal, a week's worth of healthy lunches, or a freezer-friendly meal prep dish when doubled. A one-pot cauliflower and chickpea curry with Kabocha squash that is naturally gluten-free, dairy-free, and as nourishing for the soul as it is for the body. Skip the brown rice to keep it a true one-pot meal with minimal cleanup.
  • Serves: 6
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Here Comes The Yum

Here Comes The Yum

Turmeric Ginger Spice
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  • 2 tbsp grapeseed oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • ½ medium cauliflower, broken up into florets
  • ½ small kabocha squash, peeled and diced
  • 1 15 oz. can chickpeas, drained
  • 1 cup spinach
  • 1 large tomato, diced
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 2 tbsp Healthy On You® Here Comes the Yum Turmeric Ginger Spice
  • 1 tsp smoked paprika
  • ⅛ tsp cayenne pepper
  • 2 cups cooked brown rice (optional)
  • cilantro for garnish
  • sea salt and fresh ground pepper to taste

Directions

  1. In a cast iron pan, heat the grapeseed oil and add the diced onions and cook over medium heat for 2 minutes until the onion is translucent.
  2. Add the garlic and ginger to the pan and cook together with the onion for one minute, continuing to stir.
  3. Add the Healthy On You® Here Comes the Yum/Turmeric Ginger spice blend and smoked paprika and saute for one minute until fragrant.
  4. Add the tomato paste, chopped tomatoes, broth, coconut milk, kabocha squash, cauliflower, and the cayenne pepper.
  5. Bring the stew to a low boil, reduce the heat and let simmer for 35 minutes.
  6. Add the spinach, stir until wilted.
  7. Top the cooked brown rice with the curry and garnish with cilantro and serve hot.

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