I owe the authentic taste of this curry to a very special lady who I worked alongside for a holistic wellness event that we arrange for charity. This woman was so gentle, spiritual and inspiring. I have never met anyone as thoughtful and kind as her – she used to bring us food to feast on in our meetings, all the traditional food that she would cook for her family. My favourite dish of hers were her spiced potatoes that she would bring in her tiffin box to keep them nice and warm. She served them with gluten free chapatis. I managed to find out exactly which spices she used to give such fantastic flavour and I have incorporated them in to this recipe. I think star ingredient has to be the curry leaves – but the blend of all the spices together really are what make this recipe so delicious. I have created this recipe to be super fresh and clean.
The big hit of ginger and turmeric makes this curry a fantastic anti-inflammatory dish. The cruciferous vegetables (broccoli, cauliflower and kale) are fantastic stimulators of our phase 2 liver detoxification pathways, helping us to rid our bodies of toxins and excess circulating oestrogen. The bone broth (if you have time to make it or if you can buy it) is such a healing and wonderful inclusion, it helps to restore and soothe the digestive system and its rich collagen content makes it a great anti-aging food, helping you to keep wrinkles at bay.
Health benefits aside (as important as they are) this curry really packs a punch on the old taste buds and is one of my favourite dishes to enjoy for a sense of grounding. Just as Doctor P used to leave me feeling grounding after being in her wonderful company.
1 tablespoon coconut oil
1 medium onion
3 inches of ginger
1 red chilli with seeds
SPICES [1 teaspoon dried chili flakes, 7 curry leaves, 2 tsp coriander seeds, 2 tsp mustard seeds, 3 tsp ground cumin, 2 tsp ground garam masala, 1 tablespoon ground turmeric]
1 cauliflower with leaves
1 bag kale
1 small butternut squash
1 small jar tomato puree
2 cups of organic bone broth or stock
2 tablespoons desiccated coconut (optional)
1 cup of purified water
2 cups dried split red lentils
- Heat the coconut oil in a large pan and add in the mustard seeds, coriander seeds, curry leaves and heat until the sizzle and pop but be careful not to let them burn.
- Next add in the ginger, chilli and onion. Fry for a further 5 minutes. Add the ground cumin, garam masala and turmeric and coat everything through. Add in a cup of water to prevent any sticking.
- You should now have a brown liquidy paste. Next add in all the vegetables roughly chopped in to cubes or bite size pieces.
- Add the bone broth or stock, tomato puree, desiccated coconut (if desired) and lentils. Bring to the boil and the turn down the heat and simmer.
- Let everything simmer away for half an hour until the vegetables are soft and slightly mushy.
- While this is simmering away, cook some brown rice or red quinoa to serve with the curry
May thy food by thy medicine, and thy medicine be thy food.