Make An Enzyme Cure With This Vegetable Curry Recipe

Kamalaya Wellness Sanctuary & Holistic Spa was named ‘Best Overseas Health & Wellness Retreat’ for the fourth time, in Luxury Travel Magazine’s Annual Gold List Awards. Located amid a lush, tropical landscape on the southern coast of Koh Samui, Thailand, the wellness property successfully integrates healing practices, therapies and philosophies from East and West in a serene environment. Best known for its range of Stress & Burnout programs, Kamalaya offers a wide choice of 14 wellness programs for a healthy lifestyle spanning from Sleep to Fitness.  Kamalaya is also well known for its healthy cuisine, and to create a little taste of Kamalaya at home, find here a winter warmer recipe to try at home…

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 noton 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.

Serves 2

Ingredients

Fresh coconut milk 300mL

Pumpkin seed milk 450mL

Vegetable stock 100mL

Thai herb paste* 25g

Carrot, thinly sliced 30g

Snow peas 20g

Asparagus, cut in 3cm lengths 30g

Broccoli, cut into bite-size flowers 35g

Cauliflower, cut into bite-size flowers 40g

Shitake mushrooms, whole 20g

Kaffir lime leaf, crushed 3 leaves

Galangal, finely sliced 4 slices

Lemongrass, finely sliced 1/2 stick

Coriander leaf for garnish

Lime juice 5mL

Sea salt pinch

Pepper to taste

* Thai Herb Paste – you can use a ready-made paste or make your own preservative-free version from ourrecipe. You can find it on Kamalaya’s website, in the Recipes section.

Method

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

2. Place the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and begin to heat. Addthe Thai herb paste, galangal, lemongrass and kaffir lime leaves and bring to a gentle simmer. Simmer untilit 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.