Ingredients Curry Paste - Serves 6 4-6 medium green chillies, de-seeded and roughly chopped 2 shallots, roughly chopped thumb size piece of fresh ginger, peeled and grated 2 garlic cloves, crushed small bunch of fresh coriander 2 lemongrass stalks, chopped 1 lime, grated zest and juice 8 kaffir lime leaves 1 tbsp coriander seeds 1 tsp ground cumin 1 tsp black peppercorns 2 tsp Thai fish sauce 3 tbsp olive oil Method Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. Ingredients For The Curry - serves 6 1/2 bag kale 1/2 squash 2 courgette block organic tofu tenderstem broccoli 500ml almond milk 500ml coconut water Method Add the paste and start by frying off the tofu for 3-5 mins in some coconut oil. Add the paste, all the veg almond milk and coconut water and simmer for 20 mins. Serve with brown rice or cauliflower rice.