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!
- 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
- Make the paste. Toast the cumin seeds in a pan for 2 minutes. Transfer into a food processor. Add the garlic, shallots and ginger, along with the lime zest, coconut oil, soy sauce, green chilies, coconut and most of the cilantro. Bash the lemongrass, remove and discard the outer layer, then put into the processor. Squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
- Heat 1 tablespoon coconut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to release the flavors. Stir regularly.
- 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.
- Stir in the spinach until it’s wilted. Then stir in matcha powder.
- Serve curry with quinoa or cauliflower rice. Garnish with chopped cilantro and lime wedges to squeeze over.