Broccoli is our liver and immune system’s best friend! Rich in Vitamin C and fibre, it supports our detoxification processes and helps repair damaged tissue.
Broccoli can be enjoyed in so many ways; roasted on a warm salad, steamed, stir-fried or even raw!
Ginger Veggie Curry
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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1 head broccoli, chopped into florets
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1 zucchini, sliced on an anglear
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2 handfuls green beans, halved
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1 onion, cut into thin wedges
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2 garlic cloves, crushed
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200g kale* or silverbeet, thinly sliced
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5cm piece of ginger, grated
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400ml coconut milk
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2 tbsp fish sauce
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2 tbsp white vinegar
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1 tsp turmeric
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Rice (optional)
Directions
Combine coconut milk, ginger, fish sauce, vinegar, turmeric and ½ cup water in a bowl and set aside.
Heat 2 tsp olive oil in a deep fry pan over a medium-high heat. Stir-fry the onion, broccoli, silverbeet stems, zucchini and green beans for a few minutes until slightly softened.
Add the kale or silverbeet leaves (if using) and stir in the coconut sauce and bring to a simmer, before covering and cooking for 5 minutes until the leaves are wilted.
Scoop portions into bowls and serve with rice.
Recipe Note
*If using kale, pull the leaves off the stem and discard the stems
This recipe lends itself to other vegetable ingredients, you can substitute with things like capsicum, carrot, or you can leave out the kale/silverbeet entirely
