Once you have the ingredients on hand it becomes a quick blend in a large nutri bullet / ninja. A standard blender just won’t cut it for this one. This recipe makes a double batch so you can pop half in the freezer for next time!
Ingredients
Chop and pop in to blend
- 6 stalks Spring Onions, chopped
- 2 medium red Capsicums, chopped
- 1 stalk lemongrass, bang then finely slice
- 1 Tablespoon fresh ginger (or 1-2 teaspoons ground ginger)
- 3 cloves garlic (skins removed)
- 3 Tablespoons Lemon juice
- 1 medium Lime, zested and juiced
- Fresh chilli – optional, or you can add dried chilli during cooking.
From the Pantry
-
1/2 teaspoon ground Coriander seed
-
1 teaspoon ground Cumin seed
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1 teaspoon ground Turmeric (or 1 Tablespoon fresh turmeric)
-
1/2 teaspoon Black Pepper
-
1/2 tsp sea salt (plus more to taste)
-
2 Tablespoons Coconut Oil (liquid)
- 3 teaspoons Coconut sugar
Method
- Chop up all of your fresh ingredients, and pop it into your largest nutri bullet / blender. You may need to blend the spring onions and capsicums a bit first so you can fit the rest of your ingredients in. Lemongrass is easy to finely dice once you have banged it with a kitchen knife / mallet.
- Add your spices / seasonings and liquids in, then blend for a minute or two on high. I like to create a nice smooth paste.
- This recipe makes a double batch so save half by putting in a freezer safe container, and don’t forget to label. Use within about a month.
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