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Adaptogenic Ashwagandha Curry

Level:ModerateTime:45 minsServes:4

Our dear friends over at the branches created this delicious curry recipe and included our super potent ashwagandha.


It's that time of year in the southern hemisphere, where the chill factor is getting high. This is a perfect, warming and very nourishing recipe with plenty of anti-inflammatory and punchy spices and herbs. Not to mention, this recipe trojan horses our Ashwagandha, which for some, can be a tricky herb for the palate

This recipe is the real deal - making your very own curry paste. Let's dive in:


Core Ingredients

Other Ingredients

  • Zest and juice of 1 lime
  • Small knob ginger
  • 3 cloves garlic
  • 1 long red chili, seeds removed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbs turmeric powder
  • Black pepper
  • 6 fresh curry leaves
  • 1 stick lemongrass, white part only
  • 1 tsp salt
  • ½ cup roasted cashews
  • 1/3 cup coconut or rice bran oil
  • 400ml can coconut milk
  • 2 tbs kecap manis or dark soy or tamari
  • 1 tsp fish sauce (vegan substitute with miso paste)
  • 1 tbs coconut syrup
  • 2 tsp SuperFeast Ashwagandha
  • 100g green beans, chopped in half
  • 2 stalks of kale, chopped
  • 200g cherry tomato, cut in half
  • 1 tsp tamarind puree
  • 1 sprig coriander, finely chopped
  • Brown rice, coriander and coconut yoghurt to serve


Step 1

For curry paste, chop ginger, garlic, chili and lemongrass into smaller pieces and put in a high speed blender along with the rest of the curry paste ingredients

Step 2

Add ½ cup water and blend to a smooth paste (a few minutes, scraping down blender). Add more water if needed but only small amounts at a time

Step 3

Heat a large heavy-based saucepan to medium-low. Add oil and once hot add curry paste, stirring frequently with a wooden spoon so it doesn’t stick. Cook for a couple of minutes

Step 4

Add coconut milk and 400ml water. If any curry paste has stuck to the bottom of the pan just scrape it with the wooden spoon

Step 5

Add soy/tamari, fish sauce/miso, coconut syrup, Ashwagandha and vegetables and cook for 15 minutes

Step 6

Add tamarind and coriander. If sauce is too loose then cook for another 10 mins. If too dry then add more water to your desired consistency

Step 7

Serve with rice, extra coriander and coconut yoghurt.
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