Matcha Green Curry

Love a good curry but looking for a healthy alternative? Give this nutrient-rich, fresh and warming twist on store bought alternatives a go - with our special ingredient Organic Burst Matcha it will also help you boost your metabolism and stay energised! Win!

What’s more it it’s totally free from any nasty additives & processed oils and is bursting with lots of healthy fats and flavour - it also makes a great way to sneak in those extra veggies!

Make a big batch for delicious lunches or dinners during the week - it also freezes really well too!

Ingredients:

  • 1 large eggplant
  • 1 teaspoon Organic Burst Matcha
  • 1 red bell pepper
  • 1-1/2 cups spinach
  • Coconut oil
  • 2 cans of coconut milk
  • 400g broccoli


For the paste:

  • 1 teaspoon cumin seeds
  • 2 cloves garlic, peeled and roughly chopped
  • 2 shallots, roughly chopped
  • 1 inch piece of ginger, roughly chopped
  • Zest from 3 limes
  • 2 tablespoons liquid tamari
  • 4 fresh green chilis
  • 2 tablespoons desiccated coconut
  • 2 tablespoons coconut oil
  • 1 bunch fresh cilantro
  • 1 stick lemongrass
  • 1 lime


Method:

  1. Make the paste. Place cumin seeds in a heated pan. Toast for 2 minutes.
  2. Transfer toasted cumin, garlic, shallots and ginger, the lime zest, lime juice, coconut oil, soy sauce, green chilies, coconut and most of the cilantro into a food processor.
  3. Smash the lemongrass and remove outer layer.
  4. Transfer lemongrass into the processor.
  5. Blend everything into a paste, scraping down the sides as needed.
  6. Over medium heat, heat 1 tablespoon of coconut oil in a large pan.
  7. Add in the curry paste and fry for 5 minutes to release flavours. Stir every now and then.
  8. Pour in the coconut milk and half a tin of water, add in the eggplant, bell pepper, broccoli. Bring to boil. Once it’s boiled, reduce to heat, and let it simmer until sauce thickens and vegetables are soft.
  9. Stir in the spinach until it’s wilted. Then stir in matcha powder.
  10. Serve curry with quinoa or cauliflower rice. Garnish with chopped cilantro and lime wedges to squeeze over.

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