Dinner is the perfect time to relax with a healthy dinner full of vegetables. End your detox day with a Matcha-Curry with Tofu.  

Half the chilies lengthwise and remove the seeds. Peel and roughly chop spring onions and garlic. Remove ends and outer layer of lemongrass and finely chop the stalk. Roughly chop the ginger. Set a dry frying pan over a low heat and toast the coriander and cumin seeds until they start to smell. Place KISSA Matcha Beauty and all the remaining ingredients for the paste in a blender and pulse until you get a smooth paste. Cut aubergines in half lengthwise. Score the flesh of each half with deep, diagonal criss-cross scores. Heat 1 tsp sesame oil in a saucepan. Fry the aubergines until golden brown and soft. Season with salt, remove from the pan and place aside. Add the remaining sesame oil to the saucepan and lightly fry the curry paste about 1 minute, then add the coconut milk and vegetable stock and simmer for 5 minutes. Add the curry leaves. Cut courgettes in half lengthwise, divide romanesco into florets and half the Brussel sprouts. Add to the curry, together with the peas and aubergines, and cook until done. Cut tofu into slices, add to the curry and cook until warm. Sprinkle with coriander leaves.