This is an epitome of detox January recipes – warm, fulfilling, nourishing, bursting with flavour that warms the soul from inside. What I love about this ridiculously easy curry (or soup), is the burst of wholesome good flavours that you can tell with the first few sips, you know it’s doing good to you.
This curry has a very different way of cooking – firstly, it’s started in coconut oil, with whole spices and a fresh simple paste. This curry is a balance between raw and cooked – you want a bite and the rawness, yet, you want heat and warmth. This is all there, right here! I use the stalks of the coriander leaves to add more flavour and the whole thing is sort of simmered for a deep delicious aroma-worthy curry. You can add any vegetables you like, just bear in mind not to over cook. Let each bite have a bite!
I serve this with quinoa, but you can go for wild rice, plain rice, basmati, sticky rice, cooked millet or have as a soup for a carb-free version!
