SuperFeast turns 11! For the month of May, every order of 100g or larger receives a FREE 50g!

Adaptogenic Ashwagandha Curry (Recipe)

This is a perfect, warming and very nourishing recipe with plenty of anti-inflammatory and punchy spices and herbs.

Our dear friends over at The Branches (our fave cafe in Mullumbimby, we go there daily!) 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 (if this is you, make sure you check out our tips for tasting Ashwagandha here).

 

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

 

YELLOW CURRY (serves 4)

Ingredients

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

 

Curry paste

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

 

Method

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

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

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

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

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

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

Serve with rice, extra coriander and coconut yoghurt.

 

Thanks Tam and Pat from The Branches, we love you guys.

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