Creamy Green Curry
- Simple
- 0:25 m
- 21 ingredients
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.
Serves: 4
Ingredients
For the curry paste
- 1 tsp brown rice miso paste
- 1 tbsp mild curry powder
- 2 tbsp brown sugar
- 1 garlic clove
- thumb-sized piece of ginger peeled
- ⅓ tsp turmeric
- 1 lime
- 50g cashews
- dash of almond milk
- salt
For the curry
- 1 tbsp curry powder
- 2 sweet potatoes
- 200g chestnut mushrooms
- 150g baby sweetcorn
- 150g tenderstem broccoli
- 100g green beans
- 1 x 400g can of coconut milk
- olive oil
- salt to taste
- 2 shallots
To serve
- 1 red chilli sliced
- chopped coriander
- rice
- 25 coriander leaves
Before you start
Preheat oven to 190℃, fan setting | Powerful blender | Large saucepan | Baking tray
Step 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
Ingredients
- 1 tbsp curry powder
- 2 sweet potatoes
- salt
Step 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
Ingredients
- 1 garlic clove
- 25 coriander leaves
- 2 shallots
Step 3
Blend the curry paste
- Add to the food processor 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
Ingredients
- 1 tsp brown rice miso paste
- 1 tbsp mild curry powder
- 2 tbsp brown sugar
- thumb-sized piece of ginger peeled
- ⅓ tsp turmeric
- 1 lime
- 50g cashews
- dash of almond milk
- olive oil
- salt to taste
Step 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
- While the curry is simmering, blanch the remaining vegetables
- Chop the baby sweetcorn, green beans 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
- Add all of the roasted vegetables to the curry
- Spoon all of the roasted vegetables into the curry and mix well
Ingredients
- 200g chestnut mushrooms
- 150g baby sweetcorn
- 150g tenderstem broccoli
- 100g green beans
- 1 x 400g can of coconut milk
Step 5
Time to serve
- Serve the curry with a side of rice and some fresh chillies and coriander sprinkled on top
Ingredients
- 1 red chilli sliced
- chopped coriander
- rice