Alkaline Diet Recipe #115: Broccoli, Carrots and Peas in Coconut Curry Sauce

Article by ross

I am sure to have mentioned this before, but I love Vegetable curries of all types, as they are healthy, mostly alkalising and very versatile too.

I have only discovered this curry a little while ago, but have already cooked it several times, as it is so easy to prepare and tastes delicious. The broccoli, carrots and peas together with the coconut milk and curry powder give this dish an abundance of flavours.

Apart from the great taste, the broccoli, peas and carrots are also very healthy and alkaline, as between them they contain high levels of Vitamin C, dietary fiber, antioxidants and minerals.

We hope you enjoy this tasty curry as much as we do and feel free to mix it up with other vegetables!

Broccoli, Carrots and Peas in Coconut Curry Sauce

Serves 4

Ingredients

500g broccoli
400g carrots
200g peas, fresh or frozen
2 medium sized onions
3 garlic cloves
200ml coconut milk (unsweetened)
200ml yeast-free vegetable stock
1 lemon (unwaxed)
2 tbsp coconut oil
2 tsp curry powder
Optional: Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Instructions

Alkaline Diet Recipe Book BannerPeel the onions and cut into small pieces. Peel the garlic cloves and hack into fine pieces. Wash and drain the broccoli and carrots. Separate the broccoli florets from the stem and cut the carrots into thin slices.

Heat 2 tbs of oil in a large frying pan. Gently fry the onion, garlic and curry powder and shortly roast.

Add the broccoli and carrots, season with a little bit of salt and briefly fry. Pour in the coconut milk and stock, season with 1/2 tsp grated lemon peel and cover the pan with a lid. Gently cook for about 12 minutes.

Season the curry with salt, pepper, 1 tbsp lemon juice and curry powder. Quickly bring back to boil and then serve.

Enjoy!

 

Broccoli, Carrots and Peas in Coconut Curry Sauce
Serves 4
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Ingredients
  1. 500g broccoli
  2. 400g carrots
  3. 200g peas, fresh or frozen
  4. 2 medium sized onions
  5. 3 garlic cloves
  6. 200ml coconut milk (unsweetened)
  7. 200ml yeast-free vegetable stock
  8. 1 lemon (unwaxed)
  9. 2 tbsp coconut oil
  10. 2 tsp curry powder
  11. Optional: Himalayan crystal salt or celtic sea salt
  12. Freshly ground black pepper
Instructions
  1. Peel the onions and cut into small pieces. Peel the garlic cloves and hack into fine pieces. Wash and drain the broccoli and carrots. Separate the broccoli florets from the stem and cut the carrots into thin slices.
  2. Heat 2 tbs of oil in a large frying pan. Gently fry the onion, garlic and curry powder and shortly roast.
  3. Add the broccoli and carrots, season with a little bit of salt and briefly fry. Pour in the coconut milk and stock, season with 1/2 tsp grated lemon peel and cover the pan with a lid. Gently cook for about 12 minutes.
  4. Season the curry with salt, pepper, 1 tbsp lemon juice and curry powder. Quickly bring back to boil and then serve.
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  1. Susan Reply

    Where’s the curry powder in the list of ingredients? Whoops!!!

  2. Michelle Reply

    How much curry powder do you use? I don’t see it in the ingredients

  3. Jo Reply

    This sounds absolutely delicious and I’d love to make it but … unless I’m completely missing something … I can’t see how much curry powder to add. I’m sure it’s a question of taste, but it’d be good to have a starting point! Thanks very much.
    Jo

  4. sarah Reply

    curry? How much please? x

  5. Eva Davies Reply

    Hi Ross – being a British Asian I love my spices and don’t use curry powder but make my own mixes. My dear old mum is looking down from heaven and smiling approvingly at me for doing this:)

    Am I getting too geeky if I ask what particular spices would you suggest as the ‘curry powder’ element in this dish? – I love tumeric, cumin, paprika and coriander and try and grind my own dry fried seeds to make them as the taste is much superior than the jar versions.

    Hope my methods are ‘alkalising’

    Cheers
    Eva

  6. Lori Reply

    Sounds and looks good. Please send me the amount of curry.

    Thank you.

  7. Lori Reply

    Sounds and looks good. Please send me the amount of curry.

    Thank you.

  8. Delta Reply

    How much curry powder do you need. Dont like curries too hot.

  9. eve Reply

    Giving the quantity of curry powder would have been helpful. Without that the recipe is useless.
    eve.

  10. carol Reply

    love it. will be trying it. sounds very healthy and i like the alkaline content of the dish as I’m shunning acidic items as best as possible.

  11. Maria Reply

    In answer to the above, I’ll jump in – just add to taste and here’s a word of advice, ALWAYS use organic! The rest is of dubious content.

    • Neil Reply

      Maria, Maria how dubious of you and how are organics really defined? In small villages around the world, they grow their crops, farm their land, and then travel to sell the excesses to markets. Sounds like a harsher life than I really have. I know that I could afford the organic lifestyle, which seems so hip though. Often times most products are not available, so conventional/ mainstream products are user friendly. Just so: never G MO….bio/G MO products[new raze].

  12. Bibi Reply

    oops, sorry I must have forgotten the amount of curry powder.

    You use 2 teaspoons of the curry powder.

    Enjoy!

  13. Joan connor Reply

    Hi Ross made the curry loved it will be on my weekly menu from now on thanks,
    Joan

  14. Pamela Reply

    How much curry?

  15. Karen Reply

    I made this, this evening and, whilst have made other alkaline curries before, this was quick to prepare and delicious.
    I actually steamed my vegetables first, adding green beans as well as peas, carrots and broccoli, and then added them to the pan of onions, garlic, 2 tsps of garam marsala, 1 of turmeric, organic coconut milk (What on Earth seems the best) and vedge stock from my steamer pan. After heating it all together i wilted some spinach in at the end. The result was very yummy!
    Thank you Ross

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