Green Alkaline Curry

Gluten-free | Sugar-free | Dairy-free | No added fats or oils | Prebiotic | Vegetarian 

Serves: 2-3

My Green Alkaline Curry not only tastes delicious and is good for you but also helps you clean out the vegetable crisper! This recipe promotes zero waste of perishables because you can use whatever vegetables you have in the fridge.  

An aromatic and flavoursome curry made extra special with all these beautiful vegetables. This dish is excellent for meal preppers and anyone who likes a punchy flavour without much fuss. 

I call this alkaline curry because it contains many green vegetables and ingredients high on the alkalinity scale. It's also great to help balance hormones, aid in weight loss and keep our body's pH balanced and in disease-fighting mode. 

This curry works well with tofu, chicken, fish or beef and is free from gluten and sugar. It's also low carb, easy to make, gut healthy and keto-friendly! 

You can find this recipe and many more delicious vegetarian ones in my eBook, Bridget's Healthy Veggies. 

Hints, Tips & Tricks

I use tofu, but this curry also works well with chicken, fish or beef. If you do use fish, make sure it's a firm fish. 

I use broccoli and zucchini, but feel free to use any vegetables you like. This curry is exceptionally versatile.  

Add as little or as much as you like for the chilli, depending on your preference. Be aware that chilli can inflame the gut, so be mindful. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health and a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

This recipe also requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

You'll also need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

RECIPE

Ingredients

• 2 tsp of baking soda
• 400 g (14 oz) raw broccoli florets 
• 200 g (7 oz) asparagus or zucchini, chopped into pieces
• 2 tbsp Bridget's Sticky Sauce
• 4 tbsp Pure as Inulin Powder
• 1 tsp Himalayan salt
• 400 ml (13.5 fl oz) coconut milk or Kombu Water
• 400 g (14 oz) hard tofu, cut into large cubes
• A small handful of fresh mint, basil or coriander leaves to serve 
• 1 lime or lemon, cut into 4 wedges to serve

Green curry paste

• 1 small onion, peeled and roughly chopped
• 1 handful of fresh coriander leaves
• 2 tbsp chopped fresh ginger
• 2 tbsp chopped fresh garlic
• ½ tbsp coriander powder
• ½ tbsp ground cumin
• 1-2 large green chillies, deseeded and roughly chopped

Method

1. Bring a large pot of water to a boil with the baking soda. Add the florets and cook for 1 minute and then remove the florets with a slotted spoon and cool under cold running water. 
2. Add the asparagus or zucchini to the boiling water, cook for 30 seconds and then cool the asparagus under cold running water. Set the vegetables aside. 
3. Make the curry paste by adding the onion to a small food processor and blend till smooth. Add the coriander leaves, ginger, garlic, coriander, cumin powder, and chilli to the onion and blend into a paste form. 
4. Heat the sticky sauce in a large pot set to medium temperature. Add the paste and stir fry for 2 minutes or until the paste is fragrant. Add the inulin powder and salt, and then pour in the coconut milk. 
5. Cook for a few minutes to thicken slightly, and then add the tofu and stir gently, cooking the tofu for a further 4-5 minutes. Add the blanched vegetables and heat through for a minute or two.
6. Taste for flavour, adding salt or a little more sticky sauce if required. 
7. Serve topped with fresh herbs and a wedge of lime or lemon for squeezing.