We spent over 6 months perfecting the recipe for this creamy, fragrant and delicious green curry, packed with tofu, butternut squash, mangetout and broccoli and it's finally here. Here's how we make it.
To make the curry, sautee 1/2 white onion in 1 tbsp sesame oil for 3-4 minutes. Add your garlic puree, ginger puree, lemongrass puree, cumin, coriander, thai green chilli, tamari, red miso and white miso and stir.
Sauté for 2-3 minutes, then add your coconut milk and 1 cup water. Stir to combine then add your fresh coriander, thai basil and lime leaves.
Simmer for 10 minutes, then blend using a hand blender. Add your baby spinach, steamed butternut squash, steamed broccoli, mange tout, and roasted tofu and mix.
To make the grain mix, start with the dressing. Add 1 tbsp sesame oil, 1/3 tsp salt, 1 tsp garlic puree, juice of a lime and whisk. Then add your cooked quinoa, cooked wild rice, edamame, carrots and fresh coriander. Stir to combine.
Serve your curry topped with cubed red pepper and toasted sesame seeds.