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. Place cumin seeds in a heated pan. Toast for 2 minutes.
- 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.
- Smash the lemongrass and remove outer layer.
- Transfer lemongrass into the processor.
- Blend everything into a paste, scraping down the sides as needed.
- Over medium heat, heat 1 tablespoon of coconut oil in a large pan.
- Add in the curry paste and fry for 5 minutes to release flavours. Stir every now and then.
- 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.