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!

The Recipe


  • 200 ml coconut milk
  • 200 ml water
  • 1 tsp coconut oil
  • ½ tsp whole cumin
  • ½ tsp whole coriander seeds
  • 1 tsp salt
  • 7-8 stalks of coriander leaves
  • few slices of fresh galangal or ginger
  • 1 tsp lime zest
  • 2-4 stalks of dried lemongrass (amazon link
  • 4 dried kaffir lime leaves (amazon link
  • 1 green chili, sliced lengthwise and deseeded
  • broccoli florets
  • eggplant slices
  • carrots, sliced
  • coriander leaves to garnish
  • sliced spring onions, to granish
  • toasted sesame oil
  • Paste:
  • 1 tsp ginger, grated
  • 1 clove of garlic
  • 3 bulbs of spring onion (only white part)
  • Cooked quinoa, to serve


  • First make the paste with ginger, garlic and white part of the spring onions
  • In a large pot, on low heat, add the coconut oil and the cumin and coriander seeds
  • After they start to become fragrant and cumin sizzles, add the paste and vegetables and cook lightly, stirring regularly for a minute or so
  • Then add the coconut milk, water, lemongrass, kaffir lime leaves, coriander stalks ginger slices, and green chili
  • Let the curry simmer, cooking gently and stirring occasionally for 10 more minutes
  • Remove from heat and serve with garnish of spring onions, coriander leaves and a drizzle of toasted sesame oil

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.