Hey Yoga Junkies!
I hope you had a nice, calm Christmas holiday and a happy start into the new year! If you’re like me, then you’ve had quite a lot of hearty food, cookies, drinks and been a little lazy considering regularly exercising (thank you, Hannah, for forcing me to at least join a Christmas yoga class with you!).
And while it’s perfectly fine to give in to your cravings and enjoy sugary sweets, big savory meals, as well as the occasional glass of wine or liquor for special occasions, now that the new year is in full force, I always feel the need to reset my body and give it a new start. I usually do this by cooking nutritional and colorful vegetable dishes, eating my beloved oat porridge with fruits and nuts in the morning, drinking loads of water, herbal or green teas (with a pinch of lemon juice), and taking long walks in the fresh winter air (which also gives me time to think about my new goals and changes I want to make). Now that the holidays are over and winters still gonna be here for some time, it’s time to take care of our bodies with proper immune-boosting nourishment.
So, now that this month’s main topic detoxing, I want to share with you my #1 easy, tasty and healthy winter vegetable detox curry. But please don’t associate the idea of detoxing or cleansing with restriction, hunger or a diet of bland meals. Instead, we’ll do it the opposite – we’ll be nourishing our bodies with vitamins and antioxidants, healthy foods that taste so good and are so comforting that you just won’t crave the junk food anymore. I cook curry all year round and vary the foods depending on the season and their availability. So pretty much all of my friends already had this curry with me and they all loved it as I hope you’ll just as well!
The main ingredients are fresh and colorful winter vegetables like red beets, parsnip, sweet potatoes, carrots, brussels sprouts, broccoli, and zucchini (which provide huge amounts of vitamins and antioxidants), spices like turmeric (promotes anti-inflammatory and anti-bacterial effects with anti-oxidant properties and strengthens the immune system), cumin (promotes digestion, fights inflammation, and is a rich source of iron and beneficial plant compounds), ginger (reduces inflammation and pain, and is great for your digestive system) and fresh coriander (great source of dietary fiber, manganese, iron, magnesium, Vitamin C, Vitamin K and protein).
Another main ingredient is Coconut milk, which is a rich natural source of lauric acid, antimicrobial lipids, and capric acid and contains antibacterial, anti-fungal and anti-viral properties. Coconut is also high in fiber, vitamins, and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous just to name a few. I topped the curry with quinoa, which is more nutritional than white rice and contains all essential amino acids, contains good amounts of manganese, iron, lysine, magnesium, vitamin b-2, and is high in fiber–helping to improve blood sugar control. And lastly, I top it with cashew nuts, which are a great source of healthy unsaturated fats, vegan protein as well as copper, manganese, magnesium, phosphorous, iron, selenium, and vitamin B6.
I could continue this list, but I’m sure you got the message: My curry not only tastes great, but it will also provide you with superpowers (and doesn’t even have spinach in it).
Enough with chatting! Here comes the recipe:
Winter Detox Curry
- 1 large onion, chopped
- various winter vegetables (1 big sweet potato, 4 carrots, 2 red beets, broccoli, about 10 brussels sprouts, pea pods, one zucchini, 4 parsnips)
- 1 can chopped tomatoes or 3 tablespoons tomato concentrate
- optional: a hand full of lychees or papaya pieces
- 1 (15-ounce) can coconut milk
- about 250 ml of water (vegetable stock ads some more taste)
- 2 tablespoons coconut oil
- 4-inch piece of ginger, grated
- powdered spices: 4 tablespoons turmeric, 2 tablespoons of cumin, 1 tablespoon of fennel seeds, half a tablespoon of nutmeg
- salt and pepper, to taste
- 1 cup quinoa, cooked according to the package instructions
- a hand full of chopped cashews
- fresh coriander to garnish
- optional: dried and cut red chilies or chili flakes – for those who like it hot!
1. Melt the coconut oil in a large pot and add the chopped onion. Sauté until tender and translucent.
2. Add the chopped vegetables and sauté until just tender. Start with the harder ones like carrots and sweet potatoes and add the zucchinis in the end.
3. Add spices, salt and pepper, coconut milk and water and combine well, using a wooden spoon. Simmer for about 20 minutes, until everything is soft.
4. Meanwhile, prepare the Quinoa according to the package instructions (cook it in salted water for more taste), chop the cashew nuts and roast them in a coated pan without any additional fat.
5. Add fruits if desired.
6. Adjust the curry with more salt and pepper, chili if you like it hot, or more spices. Ladle the curry into nice serving bowls (because we eat with our eyes first) with the cooked quinoa and garnish with chopped nuts and coriander leaves.