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.