The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast (98 page)

In a large saucepan, heat 2 tablespoons of the coconut butter over medium heat. Add the mustard seeds and reduce the heat to low. When the seeds start to pop, add the fenugreek, chilies, ginger, garlic, and curry leaves if using. Stir for about 3 minutes, then add the diced onions and cook 5 minutes until they are soft and slightly brown. Add the chili powder, turmeric, diced tomatoes, and vegetable stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and simmer for an additional 5 minutes. Season with salt and stir in the remaining coconut butter just before serving.

If you are using fish, add it to the sauce and cook for an additional 5 to 7 minutes, or until the fish is opaque inside. If you are using tofu, simmer for an additional 5 minutes.

Bring ½ cup of water to a boil in a saucepan or sauté pan. If you are using a saucepan, place the vegetables in a metal or bamboo steamer inside the pan and cover the pan with a lid. Steam for 3 to 5 minutes, until the vegetables are soft. If you are using a sauté pan, place the vegetables in the pan and cover. Turn the heat down to medium and let the vegetables steam for 3 to 5 minutes.

Divide the vegetables evenly among 4 plates and serve the curry on top. Garnish with almonds or cashews and fresh cilantro.

Nutritional analysis per serving (1 cup curry sauce, 1 cup vegetable medley, and 4 ounces fish):
calories 463, fat 25 g, saturated fat 16 g, cholesterol 62 mg, fiber 9 g, protein 25 g, carbohydrate 28 g, sodium 207 mg

Nutritional analysis per serving (1 cup curry sauce, 1 cup vegetable medley, and 4 ounces tofu):
calories 423, fat 29 g, saturated fat 17 g, cholesterol 0 mg, fiber 10 g, protein 19 g, carbohydrate 30 g, sodium 129 mg

Serves: 4   Prep time: 35 minutes   Cook time: 55 minutes