Posted at 14:56h
in
Dinner,
Recipes
by roseferguson
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
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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.
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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
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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.
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