Green Tea, Lemon Grass, Coconut Curry

Serves 6     Prep time: 20 min        Cook time: 50 min

This recipe features matcha green tea powder as the “secret” ingredient, adding improved focus while supporting gut health and helping reduce inflammation. Packed with a bounty of fresh vegetables and tofu, it’s a wholesome meal that offers both nourishment and flavor in every bite. 

Ingredients: 

Curry

• 1 kabocha squash, sliced into moons
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 small shallots, halved
• 1 bunch green scallions, stems removed and cut into segments
• 1 (1-inch) piece fresh ginger, peeled and halved
• 1 jalapeño pepper, core removed and halved
• ½ tablespoon tom yum paste
• 1 tablespoon green tea matcha powder, dissolved in ⅓ cup boiling water
• 1 (13.5-ounce) can full-fat coconut milk
• 1 zucchini, sliced lengthwise and then crossways into ¼-inch
• 1 block organic firm tofu, cut into small bite-sized pieces
• 1 bok choy
• 1 cup snow peas
• ½ teaspoon kosher salt
• 2 limes grated and juiced

Serving suggestions

• Black rice or cauliflower rice 

Method

Step 1: Preheat the oven to 420°F. Line a baking sheet with parchment paper and arrange the sliced squash, tossing with 1 tablespoon of olive . When the oven is hot, bake for 30 minutes, turning halfway through. When the squash is crispy on the outside, remove from the oven and set aside.

Step 2: Dry roast cumin and coriander seeds, in a small pan over medium heat for 3-5 minutes until fragrant. Crush using a mortar and pestle or spice grinder, set aside.

Step 3: In a food processor, add the shallots, scallions, ginger, and jalapeño. Blend until a paste forms. 

Step 4: Add the remaining olive oil into a large skillet with deep sides over medium heat. Add the paste along with the spices and top yum paste, stirring constantly for about 2 minutes.

Step 5: Add matcha and coconut cream to the skillet, cook for 40 minutes, covered on low heat.

Step 6: After 30 minutes, add the zucchini slices and cover for 10 minutes. Add the tofu, bok choy, and snow peas along with the salt, grated lime zest and lime juice and cook for 5 more minutes.

Step 7: Serve with optional rice, if using, and top with roasted squash.

Nutritional analysis (per serving, not including “serving suggestion”):
Calories: 289, Total Fat: 18g, Saturated Fat: 10g, Cholesterol: 0mg,  Fiber: 5g, Protein: 10g, Carbohydrates: 22g, Sodium: 592mg, Sugars: 10g, Net Carbs: 17g

Recipe Compliments and Adapted from Dr. Mark Hyman. https://drhyman.com/blogs/content/green-tea-lemongrass-coconut-curry