My dear husband has an annual one month detox that sends my cooking (and my nerves) into quite a spin.
No alchohol, vegan, no dairy, no wheat, no salt and no oil. Nothing like a good old cooking challenge. I think we have eaten every single pulse and grain out of our pantry. Anyway this diet really makes you think about the qualities of different vegetables. Corn is great for adding sweetness. In this recipe the corn salsa gives a nice fresh contrast to the curry.
1 onion chopped
1 red chilli sliced
2 cloves of garlic sliced
2 cm piece of ginger sliced
4 tbsp water
1 tsp cumin
1 tsp ground coriander
1 cinnamon stalk
1 cup (2.5dl) of water
2 cups (5dl) of cooked chickpeas (I use dry ones, but I am sure you can substitute with canned)
1 cup (2.5 dl) chopped coriander
Whiz up the water, onion, garlic, chilli and ginger until you have a smooth paste. Pour into a frying pan and add spices. Fry until fragrant and dry. Add the water and tomatoes and cook for at least 20 minutes. Add chickpeas and continue cooking for five minutes.
4 cobs of corn boiled and stalked (yields about 3 cups (7.5dl) of corn if using tinned)
1 red onion finely chopped
1 finely sliced red chilli
¼ cup (0.75dl) apple cider vinegar
2 limes squeezed for juice
1 tomato chopped
½ cup chopped coriander
Combine all the ingredients for the salsa and leave to marinate in the fridge for atleast 30 mins. Toast pitas and fill them with these and some crème fraiche or more healthy plain yogurt (if you are not doing the diet)