Ginger Digestion Tea Root Vegetable Curry Main

Ginger Digestion Tea Root Vegetable Curry

Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 4


  • 1 tbsp coconut oil
  • 2 cups cubed sweet potatoes
  • 2 cups chopped parsnips
  • 1/2 cup sweet white onion
  • 1 cup sliced celery
  • 1 tsp minced garlic
  • 4 cups vegetable stock
  • 1 cup full-fat unsweetened coconut cream
  • 2 sachets Pique Ginger Digestion Elixir
  • 2 tbsp yellow curry paste
  • 1 tsp sea salt
  • 1/2 cup fresh basil
  • 1 lime sliced into wedges


  • Heat coconut oil over medium heat in a 5-quart Dutch oven. Add sweet potatoes, parsnips, celery, and onion. Sauté covered for 10 minutes. Remove lid and stir in garlic. Cook 1 minutes.
  • Add vegetable stock and curry paste. Bring to a boil. Boil for 15-20 minutes, until vegetables are tender. Stir in coconut cream, ginger digestion tea, basil and sea salt. Cook 2 minutes longer. Ladle into bowls and serve hot garnished with fresh basil and lime.