A light and creamy squash and potato curry, paired with some sweet, fragrant forbidden rice and savory crispy kale. If you’re on a strict anti-inflammatory cleanse, just enjoy the curry with kale — it is the most satisfying, hearty, and fragrant cleanse-friendly dish you could ever dream of.
Serves 5-6
Ingredients
Curry
1 large yellow onion
2 T. coconut oil or olive oil
3 cloves garlic, minced
3 stalks lemon grass
2 T. fresh ginger, minced
2 t. ground turmeric
5 small sweet potatoes, cut into 1 in. cubes
1 small butternut squash, cut into 1 in. cubes
2 cans light coconut milk
3 c. filtered water
1 c. fresh basil
3/4 c. fresh cilantro
Rice
2.5 c. water
1 c. forbidden rice
8 whole cardamom pods
3 bay leaves
pinch of salt
Kale
1 bunch Dino Kale, roughly chopped
1-2 T. extra-virgin olive oil
Salt
Directions
To Prepare Rice:
Rinse and drain rice. Bring 2.5 cups water to a boil in a medium pot, add rice, salt, cardamom pods, and the bay leaves. Cover and reduce heat to low and cook for approx. 1 hour until all water is absorbed and rice is tender. Remove from heat, allow to cool 5 minutes and remove the bay leaves and cardamom pods.
To Prepare Curry:
Set aside 1/2 c. basil leaves. Take remaining basil, roughly chop, and place into a pot with all the coconut milk. Cut ends of lemongrass stalks, remove outer layer, and cut each stalk on the diagonal into 3-4 pieces. Place all lemongrass in pot with basil and coconut milk, and bring to boil over high heat. Cover pot, reduce heat to low, and simmer for about 30-45 minutes. Remove from heat and set aside.
Warm 2 T. coconut oil or olive oil in another large pot over medium heat. Add onions and sauté for 5 minutes until translucent. Stir in fresh ginger, garlic, and salt; cook for 3 minutes. Stir in turmeric. Add butternut squash, sweet potato and water, and bring to boil over high heat. Cover pot, reduce heat and simmer for 15-20 minutes until squash and potatoes are tender. Remove from heat, set aside.
Strain coconut milk to separate from basil and lemongrass. Pour coconut milk into squash and potato mixture, and turn heat up to medium-high. Stir remaining basil and all the cilantro, and simmer for 3-4 minutes. Season to taste and remove from heat.
To Prepare Kale:
Drizzle olive oil in a medium skillet and heat on medium. Add Kale, sprinkle with salt, gently stir. Heat for 5-6 minutes, stirring occasionally, and remove from heat when Kale is crispy.
To Assemble & Serve:
Serve warm and top with roughly chopped cilantro. (And remember to limit the dish to just the curry and kale if on anti-inflammatory cleanse.) Enjoy!
