Adaptogenic Ashwagandha Curry | Anti-Inflammatory

Ingredients

• Zest and juice of 1 lime
• Small knob ginger
• 3 cloves garlic
• 1 long red chili, seeds removed
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tbs turmeric powder
• Black pepper
• 6 fresh curry leaves
• 1 stick lemongrass, white part only
• 1 tsp salt
• ½ cup roasted cashews
• 1/3 cup coconut or rice bran oil
• 400ml can coconut milk
• 2 tbs kecap manis or dark soy or tamari
• 1 tsp fish sauce (vegan substitute with miso paste)
• 1 tbs coconut syrup
• 2 tsp SuperFeast Ashwagandha
• 100g green beans, chopped in half
• 2 stalks of kale, chopped
• 200g cherry tomato, cut in half
• 1 tsp tamarind puree
• 1 sprig coriander, finely chopped
• Brown rice, coriander and coconut yoghurt to serve