Vegan Creamy Green Curry Bosh TV

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