Detoxifying Golden Curry with Veggies

Makes 4 servings

• 2 cans full fat coconut milk
• 4-5 servings yellow curry paste
• 1 tsp turmeric
• 2 tsp freshly grated ginger
• 4 cloves garlic
• 1 red bell pepper (and/or yellow)
• 1 1/2 c cauliflower
• 1 small-medium Japanese sweet potato
• juice of 1 lime
• salt 
• pepper
• protein of choice
• rice
• chopped cilantro

Make the rice and prepare your protein of choice if needed.

Chop the red bell pepper into strips, chop the cauliflower into bite sized florets, and mince garlic. Peel and chop the Japanese sweet potato into bite sized chunks. 

Add the curry paste to a large pot over medium heat with the coconut milk, turmeric, ginger, garlic, and sweet potato, and cauliflower. Bring to a boil. 

Once boiling, decrease the heat to low and add the red bell pepper. Gently simmer for 10 minutes. At the end of that, add your protein of choice, lime juice, and salt and pepper to taste.

Serve with lots of chopped cilantro on top. 

You can sub cauliflower for broccoli if you’re craving a different veg, and any sweet potato for the Japanese sweet potato. Yellow curry is typically mild, so if you want to add a little heat, add in some Thai chili, or red pepper flakes.