Starting off with a curry seemed like a good way to ease our way into the detox diet. It also gave us a chance to test out our Organic Wild Rice Mix from Biona, which includes French Red Camargue and Canadian Wild Rice.
We took the recipe from the Carol Vorderman’s Detox For Life book:
2 tablespoons (30 ml) water or vegetable stock
2 onions, chopped
450 g (1 lb) cauliflower, broken into florets
1 tablespoon (15 ml) curry powder
8 new potatoes, cut into halves
1 tablespoon (15 ml) tomato puree
60 ml (2 fl oz) water
175 g (6 oz) frozen peas
- Heat the water or stock in a large pan and cook the onions for 8 minutes until soft.
- Add the cauliflower, curry powder and potatoes. Cook for 1 minute.
- Add the tomato puree, water and peas and cook until the vegetables are tender and the curry has thickened.
This turned out to be a good place to start. The rice was really nice – way better than some boring brown rice – and the curry was great. We’d added some sweet potatoes which turned out to be the best part of it. Instead of frozen peas we added green beans and we also added in some chickpeas.
All the veg was taken from the store and supplied by Whiteley Farm in Pudsey.