YELLOW CURRY

YELLOW CURRY

Recently I have been taking part in weekly 24 hour water fasts with @creativecleanse, its really been an amazing journey sharing this weekly experience with a really nice online community from all over the world. Jo has so much knowledge and wisdom about fasting and nutrition and has been inviting some awesome inspiring guest speakers to share their journey and wisdom. As a foodie and being passionate about consciousness, food and our inter weaving relationship with ourselves, food and the planet, this has been so fulfilling for me, learning, listening and sharing. It feels good to reset and pause for my body but also for mother earth. We are all an essential part of the planet and universe so making conscious choices and changing our lifestyle really does make an impact on the whole, food really is at the centre of this. This process has brought me even closer and grateful for food which I didn’t think was possible, next step is growing my own food! 

This was my meal to break the fast, I had a diddy bowl to settle in. OH and it tasted so good after fasting for 24 hours ha!!!! 

So yummy but very flexible and affordable. You can put any veggies in there. Eat a rainbow of goodness. 

Serves 2

Yellow Curry

• 2 carrot 

• 2 courgette 

• 2 sweet potatoes

• 4 garlic cloves

• thumb ginger 

• portion baby corn 

• 1 tin coconut milk 

• 1 teaspoon curry Powder

• 2 teaspoon turmeric 

• 1 teaspoon sesame oil 

• coconut oil 

• himalayan salt

• cracked black pepper

Method

Saute garlic, ginger on high heat in a wok with coconut oil. Then add all your veggies and saute fora further for 5 mins or so, add some sesame oil, salt and pepper. Then add coconut milk. Cook veggies until they are soft with a bite. Brown rice was cooked in some coconut oil and sesame oil and homemade no waste veggie stock.