Detox Curry

Serves 2 

1 head broccoli

1 teaspoon coconut oil 

1 garlic clove, crushed 

¼ teaspoon turmeric 

¼ teaspoons cumin 

¼ teaspoons coriander 

¼ teaspoon chilli powder 

¼ teaspoon salt 

1 ½ cups coconut milk 

1 green bell pepper, seeded, cored and chopped 

2 cups frozen peas, defrosted 

100g sugar snap peas or green beans 

Can add protein (chicken, legumes) – 2x chicken breasts/1 cup lentils 

  1. Remove the florets from the broccoli steams and roughly chop the florets. 
  2. Heat the saucepan over medium heat; add coconut oil, garlic and spices. 
  3. Add coconut milk and stir until spices are well-blended. 
  4. Add the bell pepper. 
  5. Cover the mixture with the lid and bring to a boil. 
  6. Once boiling, reduce heat to simmer and leave to cook for about 5-8 minutes. 
  7. Add the peas, sugar snap peas or green beans, and cover with sauce pan. 
  8. Cook for another 5-8 minutes until the bell pepper is tender. 
  9. Crumble the broccoli florets over the curry before serving. Add fresh coriander leaves.



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