Detox-Friendly Vegetable Curry


I know a lot of people probably associate the idea of “cleansing” with thoughts of restriction, hunger, and a diet of bland meals. My experience with The Rose Cleanse, however, has been anything but bland.

In fact, I’m feeling more creative than ever in the kitchen!

Just take a look at my dinner last night:

This meal was delicious, flavorful, and oh-so-satisfying. And, believe it or not, it’s ALL vegetable based!

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Sweet Potato Curry Sauce
makes about 3 cups

Ingredients:

2 cups steamed sweet potato chunks
1 teaspoon butter or coconut oil
1/2 yellow onion, diced
4 cloves garlic, sliced
1 cup unsweetened almond milk
1/2 cup water
1 Tablespoon curry powder
1/2 teaspoon Garam Masala
1/2 teaspoon salt

Any veggies you like, for serving
Rice, or cauliflower “rice,” for serving

Directions:

In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!)

Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside– this is your curry sauce.

In a separate pot, saute any veggies you like until they are nearly tender.

I included sweet potatoes, broccoli, zucchini, carrots, and onion this time around.

Once your veggies are nearly cooked, pour the curry sauce over them.

Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes.

Your veggies will be nice and tender, while packing a huge punch of flavor!

The best part of curry dishes, if you ask me, is eating it the sauce with rice, so even if you’re not eating grains, you can still enjoy this curry sauce over a bed of cauliflower “rice!”

(Simply pulse raw cauliflower in a food processor, until you have a rice-like texture.)

Then serve it all together!

5 from 2 votes
Detox-Friendly Vegetable Curry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This curry is delicious, flavorful, and oh-so-satisfying. And, believe it or not, it's ALL vegetable based!

Course: Main Course
Cuisine: Thai
Keyword: curry, detox, healthy, paleo, vegan, vegetable
Servings: 2
Calories: 181 kcal
Author: Detoxinista.com
Ingredients
  • 2 cups steamed sweet potato chunks
  • 1 teaspoon butter or coconut oil
  • 1/2 yellow onion , diced
  • 4 cloves garlic , sliced
  • 1 cup unsweetened almond milk
  • 1/2 cup water
  • 1 Tablespoon curry powder
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon salt
  • Any veggies you like , for serving
  • Rice , or cauliflower "rice," for serving
Instructions
  1. In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!)
  2. Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside-- this is your curry sauce.
  3. In a separate pot, saute any veggies you like until they are nearly tender. (I included sweet potatoes, broccoli, zucchini, carrots, and onion.)
  4. Once your veggies are nearly cooked, pour the curry sauce over them.
  5. Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes. Your veggies will be nice and tender, while packing a huge punch of flavor!
  6. The best part of curry dishes, if you ask me, is eating it the sauce with rice, so even if you're not eating grains, you can still enjoy this curry sauce over a bed of cauliflower "rice!" (Simply pulse raw cauliflower in a food processor, until you have a rice-like texture.) Pour the curried vegetables over the rice and serve warm.
Per Serving: Calories: 181, Fat: 4g, Carbohydrates: 33, Fiber: 6g, Protein: 3g

 

So warm and comforting, you’d never believe this meal is detox-friendly, to boot.

Enjoy!

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Comments

Claire

This is delicious! Iโ€™ve been making it several times a week since I discovered it a few weeks ago. I love coconut milk, but so often wind up throwing away half a can because I only need part for a recipe. I love the idea of using sweet potatoes to make the sauce. Please keep these kinds of recipes coming. Many thanks

Fay

Hey Megan

I just came across this website looking for โ€œcandida friendly recipes. Im a bit confused as i thought that starvhy foods such as potato is not recommended on a candida diet?

    Megan Gilmore

    I followed a candida approach laid out in the book, Detox for Women: https://amzn.to/2IEsCtx In that plan, the author allows sweet potatoes. But, there are so many different approaches out there (including one that is more fruit-based, with no fat), so what you can eat will vary!

Anne-Marie

Wonderful recipe, many thanks from The Netherlands! ๐Ÿ™‚

Marie

This curry was so delicious! Thanks for the recipe!

deanna

Hi there. I don’t have garam masala, and I saw that you gave a recipe for homemade curry powder. I can use that, but my question is, if I use the homemade curry powder, do I not need to use the garam masala? If I still need it, I’ll just use my store bought curry and buy the garam. Just wasn’t sure of the flavor of Garam and if I still needed it?

Donna T

Because I’m a diabetic and need to control my carbs. Because you use sweet potatoes, I would like to know approx how many carbs are in the curry sauce, please.

Natalie

THIS RECIPE IS DELICIOUS!!!! I looked long and hard for a recipe without any nightshade plants and this was it! Really hit the spot, thanks so much.

Maja hranilovic

You are great. This is so great. Curry,curry!

Babs

Just made this! I forgot to check if my almond milk was still good (it was not…) and then used coconut milk. Totally yummy! Took the chance to have all that rice done for a cauliflour pizza crust also. ๐Ÿ™‚

Andrea

Love love LOVE this recipe! This is my go-to so many nights for dinner! Thanks for all of your great ideas!

Heidi

Thank you for this recipe! We’ve been making this weekly for the last couple months. As a nursing mom, I am always trying to stay full of energy, and this does the trick. Great as leftovers. We usually sautรฉ zucchini with chickpeas, and I sub coconut milk for the almond milk to make it extra thick and creamy. Your blog was such a great discovery! Merci mille fois!

April

Megan, would you be able to add the printable version of this recipe like some of your newer ones? I can’t wait to try it! Also, with the cauliflower “rice” do you serve it raw, or do you cook it somehow? Thanks so much!

Josey

This was delicious. I used canned sweet potato puree and the whole dish ready in less than 10 mins.

MikeB

About the cauliflower rice, do you cook it at all, or just top it raw?
Made (and froze) the sauce and noodles, looking forward to putting it all together this week.
Thanks!

Laura

Ok am I going crazy? I could have SWORN you had TWO curry recipes on your site. One regular and one sweet potato..but now I am only finding the sweet potato one.

Amy

This turned out pretty well. I used an entire sweet potato and ended up adding more spices (about 2 TBSP Curry and 2 1/2 tsp GM and 1 tsp salt). I also used 1/2 cup chicken broth instead of water and 1 1/2 cups unsweetened coconut milk. I only used half the sauce and froze the rest. I’m excited to have a curry sauce now! Next time I might try adding a little bullion and even more of the spices–I ran out of curry powder!

Amy

Have you tried this with coconut milk?

    Megan

    No, but I’m sure that would be delicious!

Penny

We enjoyed this a lot!

Chantelle

Hi Megan,

I am obsessed with this curry!!
I mixed together the spices you suggested instead of using “curry powder” (in an indian kitchen, you unfortunately wont find a bottle labelled “curry powder”….you have to do it yourself!) anyway, i loved the flavour and creaminess and richness of this dish…
i added mushrooms, brocoli, zuchini, carrot, eggplant and green beans to my curry and it was sooo good.
at the moment im not eating grains but felt really satisfied having this on its own without any rice or quinoa or anything.
thanks for a go-to dish that i can freeze and pull out whenever i need a warm, satisfying meal!

xC

Laura

The sauce came out perfectly! Delicious! The best curry I have made yet! Thank you ๐Ÿ˜€

Nancy

I tried this recipe and it’s fantastic. It’s so tasty. I’ll be making this curry A LOT!

Stacy

Whoa! This is great. My husband who is a meat and potatoes type of guy was crazy about it as well. To make the curry sauce a little thinner I added a little vegetable broth which added a little saltiness and was delicious. This also allowed me to add more vegetables in like green beans, red peppers, carrots, celery, and mushrooms. I put it over quinoa and enjoyed!
Thanks for the recipe! Will use it often!

jenpowers

Yum! this sauce is so good, I ended up eating a bunch of it like soup : )

Shilo

I tried this recipe last night and it’s definitely a keeper. I loved it and am excited to try more!

Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit

Why am I looking at your blog during a juice fast, Whyyyyy?! Lol, can’t wait to try this recipe, GENIUS!! xo

CoCo

Awesome Recipe. Charlotte is going to LOVE this! I can’t wait to make it. Have a great trip. We miss you already!

    Megan

    I miss you guys, too! Can’t wait to see you when I’m back.

    I’ll bring you some tasty detox-food. ๐Ÿ˜€

Food Babe

I LOVE THIS RECIPE – I hate how Indian dishes can be so carb heavy – the rice, the bread, the potatoes… My mom cooks Indian for me all the time – I might try to get her to make the Cauliflower rice with daal and curries! Yum. Thanks for the inspiration!

carole

I made this with kabucha squash and it was amazing!! Thanks!

Allyson

This looks great, I am pregnant now and can’t seem to stomach sweet potatoes so I am trying to figure out how to function without that as my staple. I may have to try this recipe with regular potatoes.

Emily

I am so glad Rande pointed me in the direction of your site, because this sauce sounds divine! This is definitely going in my box of recipes to try ๐Ÿ™‚ I hope your traveling goes smoothly – I usually take a bag of greens and just eat those like other people eat potato chips.

Amber Shea @Almost Vegan

This looks great! Yay for curry! ๐Ÿ™‚

Elissa

That looks so freaking yum.

Rande @ The Vegetable Centric Kitchen

Seriously?? You need to stop pumping out these amazing sounding recipes, I don’t have time to try them all!

    Megan

    You’re sweet. ๐Ÿ˜€ I’m officially done with recipes this week! Well, kinda… I’ll be cooking plenty where I’m going, too!

Tamara Lukie

how can this be good for you? It looks way way too delish to be on a detox! Making this one this week ~ can’t wait!!
Do you think I could sub some coconut milk instead of almond? and what about the curry powder and Garam Masala~ I don’t have these, what could I use instead?
T

    Megan

    Hmm… I’ve never used anything else for the “curry” flavor, but I found this recipe for a homemade curry powder:

    2 tablespoons ground cumin
    2 tablespoons ground coriander
    2 teaspoons ground turmeric
    1/2 teaspoon crushed red pepper flakes
    1/2 teaspoon mustard seed
    1/2 teaspoon ground ginger

    [source]

    Like I said, I’ve never tried it, but I bet it would work! I’m just lazy and like to buy the ready-made bottles. ๐Ÿ˜‰

    As far as the garam masala goes, if you don’t feel like picking up a jar at the store, you could probably just add extra curry powder and adjust it to your taste.

      Tamara Lukie

      thank you thank you. I’ll let you know how it turns out!
      T

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