Green Curry

Easy and quick to make. Feeds 6 – 8 people, depending on the size of your hunger. Or make on a Sunday for a week’s worth of lunches.

Part One : Curry sauce
12 small green chillies – cut the tops off, leave the seeds in
6 garlic cloves
thumb-sized piece fresh ginger, peeled and chopped
2 shallots
2 lemon grass stalks, chopped
juice of 1 lime
finely grated rind of lime
two large bunches fresh coriander (cilantro) – leaves, stalks and roots
2 teaspoons coriander seeds
1 teaspoon paprika
1 teaspoon of cayenne pepper
freshly cracked pepper and sea salt
1 tablespoon coconut oil
1 can of coconut milk
** use organic and biodynamic ingredients where possible **

Mix all ingredients in a mixer until it blends in to a smooth consistency. Put to one side.

Part Two: The Curry
6 medium potatoes, cut in to bite sized pieces
1 butternut squash, cut in to bite sized pieces
1 tablespoon coconut oil
1 large brown onion, finely chopped
1 tablespoon sesame oil
150g tofu, cut in to bite sized pieces
1 tablespoon tamari
2 red capsicums (peppers), cut in to bite sized pieces
12 baby corn
1 large piece of broccoli, cut in to florets
1 large handful of green beans, cut in halves
1 large handful of kale, roughly chopped
1 handful basil, roughly chopped
1 can of coconut milk
200g cashew nuts
** use organic and biodynamic ingredients where possible **

In a pot of hot water, cook the potatoes and butternut squash until soft.

Separately, in a large pot slowly heat coconut oil. Lightly cook onion until translucent. Add sesame oil, tofu, tamari and cook on low heat for 10-15 minutes. Add the curry sauce. Add the cooked potatoes and butternut squash. Add the rest of the ingredients (with exception to the cashew nuts). Cook on a low heat for approximately 15 minutes or until curry is heated throughout. Garnish with cashew nuts.

Serve with brown rice.

fresh coriander / cilantro



Coriander is a good source of dietary fiber, calcium, iron and magnesium, as well as various vitamins. Coriander aids digestion and helps to settle the stomach and prevent flatulence. Coriander has anti-inflammatory properties; protects against urinary tract infections and helps to prevent nausea and intestinal gas. Coriander helps to lower blood sugar levels, and cholesterol (lowering LDL, and raising HDL). Coriander is known to protect against the Salmonella bacteria, and works beneficially as a natural chelation treatment (the removal of heavy metals like mercury, aluminum and lead from the body).

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