Detox Indian Style Curry (100% Organic)

• 4 tablespoons extra virgin olive oil (cold pressed)
• 2 teaspoons black mustard seeds
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 3 teaspoons chili powder
• 1 teaspoon ground cardamom
• 6 garlic cloves
• 1 large onion, finely chopped
• 4 tablespoons apple cider vinegar (unfiltered)
• 500 ml rice milk
• 2 large potatoes, peeled
• 1 large sweet potato (red)
• 400 g crushed tomatoes, canned organic
• 250 g butternut pumpkin, chopped
• 1/4 cup red lentil
• 1 cup cauliflower floret
• 1 cup broccoli floret

1. Put oil into a large frying pan and heat over medium heat.
2. Roast all the spices in the pan.
3. Add garlic and onions and cook until sweating.
4. Add apple cider vinegar, stirring rapidly. The spices should not burn, and the cider should help bind the spices to the onions.
5. In a large pot, boil chopped potato, chopped pumpkin, chopped sweet potato until tender.
6. In a small pot, cook lentils.
7. Reduce heat on frying pan.
8. Add rice milk slowly, stirring to combine thoroughly.
9. Drain cooked lentils and add to milk mixture (this thickens the milk).
10. Add the canned tomatoes (if they are chunky, chop them up first).
11. Drain and rinse the potatoes and pumpkin and ad to the milk mixture.
12. About 5 minutes before serving, add broccoli and cauliflower to mixture (prevents it going really soggy).
13. Serve on a bed of organic brown rice.

extra virgin olive oil, black mustard seeds, ground cumin, ground coriander, paprika, chili powder, ground cardamom, garlic, onion, apple cider vinegar, potatoes, sweet potato, tomatoes, butternut pumpkin, red lentil, cauliflower floret, broccoli floret

Taken from www.food.com/recipe/detox-indian-style-curry-100-organic-205920 (may not work)