Vegan, Gluten free, Complete Protein, High Fibre for a Healthy Microbiome
-1 red onion, roughly chopped
-3 tablespoons Ayam/other natural yellow curry paste, or make your own: (Homemade Curry paste: blend 1 fresh chill, 1-inch fresh turmeric (or 1 tbs. dried) 1-inch fresh ginger or galangal, 2 stalks of lemongrass, 5 garlic cloves, peeled, 4 shallots peeled, 1 tbs. coriander seeds lightly toasted, 1 tablespoon curry powder, ¾ tablespoon Thai shrimp paste, ¼ a bunch of fresh coriander, ½ cup water. Blend all ingredients leaving the water until the end. Add water slowly until a paste.)
-Coconut milk, organic, 2 cans
-1/2 Broccoli head, chopped
-1 Zucchini, sliced,
-1/4 cup Brussels sprouts, halved
-1 cup Green beans, stalks off
-1/4 cup, baby spinach, rinsed
-1/2 cup Mung beans or lentils, soaked overnight and cooked, rinsed and strained
-1 cup Brown rice, cooked
-3 Kaffir lime leaves, torn
-1/2 fresh-lime, squeezed when serving.
-1 tbs. raw sugar
-1 tbs. fish sauce & chilli (optional)
-1/4 cup cashew nuts, chopped
-1/2 tbs. extra virgin olive oil
-In a medium saucepan, on medium heat, heat up the olive oil and add in red onions. Stir with a wooden spoon occasionally to stop from burning.
-Add in 1 cup of coconut milk to heat though, then add the curry paste, stir through. Once combined and bubbling slightly, add the broccoli and zucchini, and remaining coconut milk, stir through, place lid on, bring to boil then simmer for 15-20 minutes.
-In another saucepan or with a steamer, set up to lightly steam the Brussel sprouts and beans for approx. 5-8 mins, then take off heat and blanch in cold water and set aside.
-Back to the curry, add in the sugar, the mung beans, the kaffir lime leaves and stir through. Add the optional fish sauce here too.
-Taste and add what you think it needs more of, then prep to serve on a bowl of rice, with the beans and brussels sprouts, a squeeze of lime, chopped cashews, torn baby spinach leaves, optional chilli, stir through and enjoy!! Super yummy and a complete protein (like meat) with the combo of mung beans and brown rice.
About the Author
Honor Tremain, Nutritionist – DipNut, BHlthScien(ComplMed), AdvCertIrid,
Honor Tremain is a practicing, qualified Nutritionist, author, journalist and owner of Noosa Nutrition on the Sunny Coast of Queensland, Australia.
She’s been in the health field for over 20 years, starting off as a Nutritional Medical supervisor at Sydney’s Nature Care College, while opening her first practice on Sydney’s Southern Shire.
Honor has been a journalist for more than 13 years, offered her first health column for an international health and fitness magazine. From there, she branched out into News media world, and wrote for the national APN newspapers, interviewing some of the brightest minds in the world on science, nutrition, health and psychology, which she’s continued doing for her current weekly blog.
Honor is currently finishing her third health and recipe book, while treating clients from her Sunny Coast clinic, with a focus on chronic inflammation, gut health, fertility, childhood behaviour issues, general immune boosting programs, post viral issues, weight loss and more.
Honor specialises in using food as a very real medicine, marrying science with traditional medicine and holism.