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Gluten-Free & Dairy-Free Detox Vegetable Curry

November 14, 2010 by jason 2 Comments

gluten-free_dairy-free_detox_vegetable_curry

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

5 from 1 reviews
Gluten-Free & Dairy-Free Detox Vegetable Curry
 
Print
Prep time
20 mins
Cooking time
35 mins
Total time
55 mins
 
Author: Grace Cheetham
Recipe type: Lunches
Serves: 2
Ingredients
  • 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
Method
  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.
3.2.2929

 

 

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Filed Under: Detox, Lunches Tagged With: brown rice, cauliflower, clean up your diet, coriander, dairy-free, detox vegetable curry, gluten-free, green beans, max tomlinson, nutmeg, spinach, tomatoes

Previous Post: « Mildred’s Gluten-Free & Dairy-Free Detox Salad
Next Post: Gluten-Free & Dairy-Free Watercress & Pea Tagliatelle »

Reader Interactions

Comments

  1. emma

    March 25, 2013 at 9:34 am

    I made this and it was delicious! I did add zucchini which i think made it even better!

    Reply
  2. gracecheetham

    March 25, 2013 at 2:09 pm

    Hi Emma, Lovely addition! Gx

    Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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