Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Creamy Dreamy Green Curry

Creamy Dreamy Green Curry
Creamy Dreamy Green Curry

This is a vegan curry recipe packed with flavour. It's super tasty thanks to the aromatic curry paste, and it's guaranteed to impress anyone who gives it a try. This dish serves four people, so it's perfect for a family dinner, or as a way to wow your friends with delicious plant-based food.

Ingredients
Method

Before you start

Preheat the oven to 190℃, fan setting | Powerful blender | Large saucepan

Ingredients

For the curry paste

  • 2 shallots
  • 1 garlic clove
  • 1 thumb-sized piece of ginger, peeled
  • 25g coriander leaves
  • 1 lime
  • 1 tsp brown rice miso paste
  • ⅓ tsp turmeric
  • 1 tbsp mild curry powder
  • 2 tbsp brown sugar
  • 50g cashews
  • Dash of almond milk
  • Pinch of salt

For the curry

  • 2 sweet potatoes
  • 1 tbsp curry powder
  • 200g chestnut mushrooms
  • 150g baby sweetcorn
  • 150g tenderstem broccoli
  • 100g bean sprouts
  • 1x 400g can of coconut milk
  • Olive oil
  • Salt

To serve

  • 1 red chilli, sliced
  • Sprinkle of chopped coriander
  • Rice

Method

  1. 1.

    Roast the sweet potato | Cut the sweet potatoes into bite-sized pieces and place into a large baking tray | Add the curry powder, a good drizzle of olive oil and a pinch of salt | Mix well and roast for 20 - 25 minutes until soft

  2. 2.

    Start the curry paste | Peel and slice the shallots and garlic | Place a pan over a medium heat and add a drizzle of olive oil | Once warm, add the sliced shallots, onions and a pinch of salt | Mix well and cook for 5-10 minutes, or until the shallots turn soft | Once cooked, leave to cool a little before spooning into a powerful blender

  3. 3.

    Blend the curry paste | To the food processor, add the ginger, coriander, the juice of 1 lime, the miso paste, turmeric, curry powder, brown sugar, cashews and a pinch of salt | Blend until smooth, adding a dash of almond milk as needed to make it blend into a thick, smooth paste

  4. 4.

    Make the curry | Place a large pan over a medium heat and add a tablespoon of olive oil | Roughly chop the mushrooms and add to the pan with a pinch of salt, mix well and cook until soft (about 5-10 minutes) | Once soft, add the curry paste and cook for another 5-10 minutes | Once the paste is cooked, pour in the coconut milk and allow to bubble away for another 10 minutes

  5. 5.

    While the curry is simmering, blanch the remaining vegetables | Chop the baby sweetcorn and tenderstem broccoli and blanch in a pan of boiling water over a medium heat for a few minutes | Once cooked, drain and leave to one side until needed

  6. 6.

    Add all of the roasted vegetables to the curry | Spoon all of the roasted vegetables into the curry and mix well

  7. 7.

    Time to serve | Serve the curry with a side of rice and some fresh chillies and coriander sprinkled on top