A couple of my favorite veggies all in one Potatoes and Broccoli with the added bonus of CURRY!
This is a delicious and flavoursome broccoli and potato curry, which is healthy and alkaline at the same time.
Potatoes are very nutritious, however make sure to use fresh ones which have not been stored for ages, as they can develop fungal spots. They contain vitamins and minerals such as Vitamin C, Vitamin B6, folate, magnesium, zinc, phosphorus and iron just to name a few.
Broccoli is a highly alkalising vegetable and has a positive and strong impact on our body’s detoxification system. It is packed with nutrients and is rich in Vitamin C, K and A, folate, dietary fiber, manganese, potassium, calcium and omega 3 fatty acids just to name a few as the list could go on for miles.
Broccoli and Potato Curry
You could use a Conversion Chart or just weigh your ingredients for this recipe.
800g potatoes (preferably red potatoes)
2 small onions or 1 large onion
1 can of coconut milk (preferably organic)
400ml yeast-free vegetable stock
2 tbsp coconut oil or rapeseed oil
100g red lentils
1 1/2 tbsp red curry paste
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper
Peel the potatoes and cut into cube sized pieces. Wash the broccoli and cut into florets. Peel the onion(s) and cut into fine pieces.
Heat the oil in a large pan and gently fry the onion and potatoes for a few minutes. Add the coconut milk, vegetable stock and curry paste. Cover with a lid and gently cook on medium heat for about 10 minutes.
Add the lentils and broccoli and cook for a further 10 minutes.
Season the curry with salt and pepper.