Kick Off The Long Weekend With Fresh Spring Flavours & Habanero

Ingredient List (Serves 4):

For Green Curry Paste:

• 2 cups cilantro
• 1 cup basil
• 1/4 cup lemongrass
• 1 shallot
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp garlic
• zest of 1 lime

For Curry:

• 2 tbsp coconut oil
• 1 cup onion, diced
• 1 cup carrots, diced
• 1 1/2 tsp sea salt
• 1/4 tsp crushed black pepper
• 1 can coconut cream
• 2 cups water
• 1 cup potato, cubed
• 1 cup sweet potato, cubed
• 280 g of your choice firm tofu
• 2 cups broccoli
• TTNJ Habanero Hot Sauce

Instructions

1. Place ingredients for paste in a food processor and turn on high until all ingredients are thoroughly blended. Use spatula to scrape down sides and repeat.
2. Heat up coconut oil in a large pot on medium-high heat. Add onion and carrots and sauté until soft.
3. Add salt and pepper to sweat ingredients.
4. Add paste and stir thoroughly. Once the aroma of the paste really starts releasing then add the can of coconut cream and stir through.
5. Add water and bring to a boil. Once sauce is boiling, add potatoes, sweet potatoes and tofu and stir through. Put lid on and turn heat to simmer. Let it cook for about 25 minutes, stirring once or twice.
6. After 25 minutes, add broccoli and put lid back on for about another 5 minutes.
7. Turn heat off and serve with rice and TTNJ Habanero Hot Sauce on top. Yum!