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.