Creamy Green Curry

Creamy Green Curry

This gut-healthy creamy green curry is the kind of thing we make when we want something that feels indulgent but is quietly doing you a lot of good. It's ready in 25 minutes and built around a proper homemade green curry paste, blended with cashews, miso, ginger, and a squeeze of lime for real depth. The coconut milk brings everything together into a sauce that clings to the sweet potato, tenderstem broccoli, and baby sweetcorn in the best way. Honestly, it's one of those weeknight dinners that tastes like you spent way longer on it than you did.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Powerful blender
  • Food processor
  • Large pan
  • Saucepan for blanching
  • Soak cashews in warm water for 15 minutes

Ingredients

  • 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
  • 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
  • 1 red chilli sliced
  • chopped coriander
  • rice
  • 25 coriander leaves

Method

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

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

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
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
5

Time to serve 

  • Serve the curry with a side of rice and some fresh chillies and coriander sprinkled on top

Tips & Variations

  • Blend the paste smooth: Give the curry paste a proper blitz. The smoother it is, the better the sauce coats everything.
  • Don't rush the vegetables: Add the denser veg, like sweet potato, first and give it a few minutes before the greens go in. You want everything cooked through but the broccoli still bright.
  • Finish with lime: A squeeze of fresh lime right at the end lifts the whole dish. Don't skip it.

Why This Works

Blending cashews into the curry paste is the move. It adds body and a subtle creaminess that makes the coconut milk sauce feel rich without being heavy. The miso paste is doing a lot of work in the background too, adding a savouriness that ties the whole thing together.