HEALTHY COOKING RECIPES

Sometimes a little inspiration is all you need to help nurture a healthy lifestyle.
Try some of Kamalaya's healthy recipes in the comfort of your own home to keep you focused and inspired.
There will be videos and written recipes showing you how to prepare Kamalaya cuisine, as well as commentary from Karina Stewart and the Kamalaya team.

Detox Vegetable Curry with Thai Herbs

Serves 2

 

Full of enzyme rich vegetables that aid the cleansing process, this healthy curry makes an ideal detox dish. The vegetables have minimal cooking times, so they are still bursting with colour, flavour and nutrients. The pungent aromatic flavours will stimulate the circulation and help to clear the lungs of mucus. If you’re not on a detox program and want to try a richer version of this dish, you can switch the quantities of coconut milk and pumpkin seed milk for a creamier result. 

 

Ingredients

Fresh coconut milk, 300 ml

Pumpkin seed milk, 450 ml

Vegetable stock, 100 ml

Thai herb paste *, 25 g

Carrot, thinly sliced, 30 g

Snow peas, 20 g

Asparagus, cut in 3cm lengths, 30 g

Broccoli, cut into bite-size flowers, 35 g

Cauliflower, cut into bite-size flowers, 40 g

Shitake mushrooms, whole, 20 g

Kaffir lime leaf, crushed, 3 leaves

Galangal, finely sliced, 4 slices

Lemongrass, finely sliced, ½ stick

Coriander leaf, For garnish    

Lime juice, 5 ml

Sea salt, Pinch

Pepper, To taste

 

* Thai Herb Paste – you can use a ready-made paste or make your own preservative-free version from our recipe. You can find it here.

 

Method

First blanch the vegetables by adding to a pot of boiling water for approximately 15 seconds, then strain and immediately place in a bowl of ice water. (To keep the water at boiling point, it is best to blanch the vegetables in small batches.)

 

Place the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and begin to heat. Add the Thai herb paste, galangal, lemongrass and kaffir lime leaves and bring to a gentle simmer. Simmer until it has reduced to your desired creamy consistency. Add lime juice and season to taste with salt and pepper.

 

Add the shitake mushrooms, cook for one minute. Then, add remaining vegetables and cook for a further 30 seconds.

 

Place in serving bowls and garnish with fresh coriander leaves.

DETOX MUNG BEAN RISOTTO
BUCKWHEAT SOBA NOODLE
CELERY SWEET POTATO ROESTI
RAW PHAD THAI
ZUCCHINI SPAGHETTI
THAI CABBAGE ROLL WITH TAHINI DIP
DETOX VEGETABLE CURRY WITH THAI HERBS
WHOLE WHEAT PASTA WITH HUMMUS, ROCKET AND CHERRY TOMATO
SWEET POTATO MASH WITH CHINESE BROCCOLI AND GINGER DRESSING

V... Vegan
R... Raw
L... Lacto Ovo
D... Detox