What are you having for lunch on the Northern Tablelands of NSW today? Our Tofu & Chickpea Green Curry dish is an adapted version or should we say naturopathic version of Thai Green Curry. We have added extra vegetables and chickpeas to take the nourishment up a few notches. This meal is a highlight of the day. When you sit and savour the flavours and textures, take in all sensory aspects of the dish. This will help to support digestive processes and make sure you are absorbing as much as possible from your meal.
When making our Tofu & Chickpea Green Curry, if you have time soak and cook the chickpeas the day before rather than using canned. Although sometimes we just don’t have time for that and we have to be realistic. If using canned chickpeas makes the difference between whether you will make this dish or not, go with what works best for you. With 6 types of vegetables in this dish, you are most of the way there for your daily vegetable intake! This dish freezes well if you make a double portion for a rainy day as well 🙂
The therapeutic value of the ingredients in this meal are nothing short of remarkable. Ginger is a wonderful anti-inflammatory and circulatory stimulant, helps with nausea, thins the blood and is antimicrobial. Brassica vegetables such as broccoli and turnip contain sulphurophane, an anticancer compound and are considered (along with tofu) to be phytoestrogenic. Phytoestrogens are plant estrogens that help to modulate estrogen. As weak estrogens they compete with our own endogenous estrogens. They dock on to receptors exerting a weak estrogenic effect. Therefore in theory if you have too much, it helps lower estrogen, and if you have too little it helps to boost estrogen.
Whether you are in Glen Innes, Armidale, or Inverell, this dish is a winner that will beam you through the afternoon. It’s especially nice in cooler weather. High in fibre and protein with added therapeutic and microbiome boosting nutrition. This is an effective and sneaky way to get the vegetables into the whole family. We hope you enjoy this recipe and look forward to hearing about it in clinic 🙂
Tofu & Chickpea Green Curry
Ingredients
- 2 brown onions
- 1 sprig fresh ginger
- 1 carrot
- 1 turnip
- 1 green capsicum
- 1 zucchini
- 1 broccoli
- 1 can organic chickpeas
- 1 slab organic tofu
- 1 tbsp green curry paste
- 1 can organic coconut milk
- 1 handful organic raw cashew nuts
- 2 cups filtered water
- 1 handful fresh corriander
Instructions
- Chop and dice vegetables and sautee with olive oil for 5 minutes
- Add green curry paste and stir in well
- Add tofu, chickpeas and nuts then combine coconut milk and water and simmer
- Garnish with fresh corriander
If you struggle with chronic illness make an appointment with Jean today to get on track with a holistic health plan and natural medicine prescription. Find the booking link here.
Learn more about phytoestrogens here.