by Mason Taylor
October 20, 2021
Our favourite immune boosting tonic herbs
by Farley D April 20, 2020 2 mins read
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)
Ingredients1/3 cup coconut or rice bran oil
Curry pasteZest and juice of 1 lime
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.
Farley is the SuperFeast marketing magician and eco queen. Farley has a deep love and respect for this planet we call home and is always exploring innovative ways to reduce waste and support the sustainability of her personal and professional practices. Farley is happiest when listening to Simply Red and sipping on a hot cacao tonic drink. He shou wu, tremella, astragalus and ashwagandha are among Farley’s favourite herbs, of which she has on high rotation throughout the day. A grounded taurean, Farley appreciates beauty and design and loves the sun and oceanic air. You can find Farley rocking loud patterns and sporting quirky socks on any given day. A true angel and beloved part of our SuperFeast team.
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