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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.


Before you start

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


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


  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