Day 10: 21 Day Detox with Roasted Vegetable Curry

 
It's Day 10 and I have a wonderful cooked meal for you! My Roasted vegetable curry is delicious and spicy!

Yes...this dish is a little more calorie laden then drinking straight juice, but hey, it's still an excellent healthy meal.

 
Can we eat the whole pot, nope...that would be nice, but we can have a nice size bowl and still enjoy a great meal.

The key to my Veggie Curry is roasting the vegetables first, I believe it adds another layer of flavor, not that the curry needs any extra flavor because it's full of spice!

 

 
 If you don't like potatoes, use another vegetable such as zucchini, eggplant or squash.

I allowed the vegetables to simmer in broth and spices to increase the flavor.

Don't forget, to lessen the heat, use half a jar of red curry paste. I used the whole jar because I love spicy food

Lastly, I added the coconut milk and allowed the curry to cook over low for about 20 more minutes.

This is the finished product people, and it's delicious. I truly didn't miss the meat at all.
 
Serve this with brown or white Thai jasmine rice and enjoy!

Day 10: 21 Day Detox with Roasted Vegetable Curry

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients:

1 lb potatoes, diced
2 cups Roma tomatoes, diced
3 carrots, diced
3 stalks celery, diced
1 can Thai Kitchen Coconut Milk
1 4 ounce jar Thai Kitchen Red Curry Paste
2 cups vegetable broth
3 cloves garlic
3 Thai Chili, sliced
1 habanero pepper (optional)
1 tablespoon ginger, grated
1 tablespoon creole seasoning
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon paprika
extra virgin olive oil
hot Thai Jasmine rice
crusty bread for dipping
cilantro to garnish

Directions:

Preheat oven to broil

Mix seasonings together and set aside.

Rinse vegetables, pat dry, cut into 1/2 inch chunks and place on a baking sheet. Top vegetables with about 1 teaspoon of olive oil and seasoning blend, mix well.

Roast for about 15 minutes. Remove from oven and set aside.

In a big pot add about 1 teaspoon of olive oil over medium heat, saute garlic, habanero pepper that has been split in half, Thai chili's and ginger, saute for about 1 minute, add roasted vegetables.

Season mixture with about 1 tablespoon of seasonings and mix well.

Cover vegetables with broth and mix well. Add tomatoes and cook over medium heat for 15 minutes, stirring occasionally.

Add jar of Red Curry Paste and mix well. If you prefer things less spicy, use half a jar of red curry paste.

Reduce heat to medium low, add coconut milk and remaining seasonings.

Mix well and cook curry for about 15-20 more minutes.

Don't forget to remove the habanero pepper. Enjoy!