Matcha Curry with Tofu

Dinner is the perfect time to relax with a healthy dinner full of vegetables. End your detox day with a Matcha Curry with Tofu.  

Half the chilies lengthwise and remove the seeds. Peel and roughly chop spring onions and garlic. Remove ends and outer layer of lemongrass and finely chop the stalk. Roughly chop the ginger. Set a dry frying pan over a low heat and toast the coriander and cumin seeds until they start to smell. Place all the ingredients for the paste in a blender and pulse until you get a smooth paste. Cut aubergines in half lengthwise. Score the flesh of each half with deep, diagonal criss-cross scores. Heat 1 tsp sesame oil in a saucepan. Fry the aubergines until golden brown and soft. Season with salt, remove from the pan and place aside. Add the remaining sesame oil to the saucepan and lightly fry the curry paste about 1 minute, then add the coconut milk and KISSA Naughty Popcorn Genmaicha and simmer for 5 minutes. Add the curry leaves. Cut courgettes in half lengthwise, divide romanesco into florets and half the Brussel sprouts. Add to the curry, together with the peas and aubergines, and cook until done. Cut tofu into slices, add to the curry and cook until warm. Sprinkle with coriander leaves.


Serves 2

For the green matcha paste

2 green chilies
2 spring onions
2 garlic cloves
3cm fresh ginger
1 stalk of lemongrass
1 tsp each of coriander and cumin seeds
2 tsp KISSA Matcha Supermodel's Secret
1 tsp salt
3 kaffir lime leaves
1 organic lime, juices squeezed and zest finely grated
1 bunch of coriander
50g baby spinach
50g green pistachios
3 tbsp rapeseed oil

For the curry

4 baby aubergines
2 tsp sesame oil
250ml coconut milk
150ml KISSA Naughty Popcorn Genmaicha, vegetable stock or water
100g peas
150g fresh tofu
1 - 2 springs of curry leaves
4 baby courgettes
1 small romanesco head
150g Brussels sprouts
1 bunch of coriander for decoration

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