Head chef Ian Jefferies

The Harrow Inn, High Street, Wanborough, SN4 0AE

01793 791792

I KNOW a lot of people probably associate the idea of “cleansing” with thoughts of restriction, hunger, and a diet of bland meals. My experience with The Rose Cleanse, however, has been anything but bland. Try this dish for a tasty treat... and I wish everyone a healthy January!

Ingredients:

2 cups steamed sweet potato chunks
1 teaspoon butter or coconut oil
1/2 yellow onion, diced
4 cloves garlic, sliced
1 cup unsweetened almond milk
1/2 cup water
1 Tablespoon curry powder
1/2 teaspoon Garam Masala
1/2 teaspoon salt

Any veggies you like, for serving
Rice, or cauliflower “rice,” for serving

In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender.

Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy.

Adjust seasonings to taste and set aside– this is your curry sauce.

In a separate pot, saute any vegetables you like until they are nearly tender.

Once your vegetables are nearly cooked, pour the curry sauce over them Bring the sauce to a simmer, then reduce the heat and cover, to let the flavours blend for about 5-10 minutes.

The best part of curry dishes, if you ask me, is eating the sauce with rice, so even if you’re not eating grains, you can still enjoy this curry sauce over a bed of cauliflower “rice!”

Place cauliflower in the food processor until you have a rice (cous cous) texture.

Microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on high. If using from the freezer, microwave for four minutes on high, mixing the ‘rice’ half way through cooking. This method gives the rice a nice, neutral flavour, perfect for serving with a curry.

Be careful not to overcook the rice, as it will become a soggy mess!