Lime matcha curry

Aromatic, green, surprising 💚🍛
This lime matcha curry is the epitome of freshness and umami. The base? A spicy coconut-lime sauce with a hint of... HEALTHBAR Matcha – with fried tofu, colorful vegetables and fresh cilantro. Soul food with a twist!🍵🥢🌿✨

Do you love curries but fancy something other than the standard coconut version? Then this Lime Matcha Curry is just the thing for you. The highlight is our HEALTHBAR Bio Matcha, which gives the sauce a delicately bitter depth – perfectly balanced by lime, coconut milk and fresh herbs. Add crunchy vegetables and golden-brown fried tofu. Quick to make, incredibly aromatic.

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Lime Matcha Curry

🔍 The recipe at a glance

Feature Details
Dish Curry, Bowl, Dinner
Category Vegan, Matcha, Fusion, Soulfood
Cuisine Asian-inspired
Prep time approx. 30 minutes
Bake time -
Total time approx. 30 minutes
Servings approx. 3 servings
Level Medium
Calories approx. 410 kcal per serving

Health-Bar-Lime-Matcha-Curry-template--25843239485705__image_with_text_fEmGjJ

Ingredients for 4 servings

For the curry:

  • 30 g green curry paste
  • 200 ml coconut milk (9% fat)
  • 250 ml vegetable stock
  • 2 tbsp lime juice
  • 1 tsp no-fish sauce (or soy sauce)
  • 2 tsp HEALTHBAR Matcha
  • 250 g tofu
  • 250 g button mushrooms
  • 350 g sugar snap peas
  • 300 g pak choi
  • 1 tbsp coconut oil
  • 20 g fresh coriander
  • 1 organic lime

Optional tofu marinade:

  • 1 tbsp peanut butter
  • 3 tbsp tamari sauce
  • 3 tbsp sesame oil
  • 2 tbsp maple syrup
  • 1 garlic clove
  • 2 tbsp water

🧑‍🍳 Here's how – step by step

1. Prepare the curry sauce
Toast the curry paste in a pot over medium heat for 2–3 minutes. Add the coconut milk and vegetable stock and bring to the boil. Season with lime juice and no-fish sauce, HEALTHBAR Matcha stir in and set aside.

2. Prepare the tofu
Cut the tofu into cubes. Optionally marinate for 15 minutes with the marinade (blend all the ingredients). Then fry in coconut oil until golden brown.

3. Fry the vegetables
Slice the mushrooms, prepare the sugar snap peas and pak choi. Add to the tofu and sauté for a further 5 minutes.

4. Bring it all together
Pour the prepared curry sauce over the vegetable and tofu mixture and let it come briefly to the boil.

5. Serve
Spoon the curry into bowls, sprinkle with fresh coriander and serve with lime wedges.

💡 Tips & Tricks

  • If you like it spicy: top with fresh chilli or chilli oil.
  • Goes perfectly with jasmine rice, glass noodles or on its own as a bowl.
  • Also super tasty without tofu – e.g. with chickpeas.
Can I make the curry with other vegetables too?

Absolutely! Broccoli, carrots, edamame or peppers go wonderfully with it – depending on the season and your taste.
What does matcha taste like in a curry?

Our HEALTHBAR Matcha gives the sauce a subtle depth – slightly earthy, pleasantly bitter and wonderfully harmonious with lime and coconut.
Can I cook the dish ahead?

Yes! It prepares wonderfully and tastes almost even better the next day – just like any good curry.
Can I use tempeh or a meat substitute instead of tofu?

Absolutely. Tempeh, seitan or vegan "chicken chunks" work very well as a protein source.
Does matcha lose its properties when baked?

Matcha can be used for baking and cooking without any problem. The heat may alter some natural components as well as the colour and aroma.

Its characteristic flavour is retained, however, and it works wonderfully for cakes, cookies, pancakes or other sweet recipes.

High-quality Ceremonial Matcha is often used for classic matcha drinks, while Culinary Matcha or stronger matcha varieties are particularly suited to baking.

📊 Nutrition per serving (from 3 servings)

Nutrient Amount
Calories 410 kcal
Carbohydrates 24 g
Fat 28 g
Protein 17 g
Fibre 6 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

Our Organic Ceremonial Matcha It not only provides a rich green color, but also a natural upgrade and is incredibly delicious. Mild in taste, completely without bitterness.

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