creamy greens curry

This is the ultimate Friday night dinner — the kind you crave all week.

A vibrant green curry made from a blended base of fresh coriander, zingy lime and creamy cashews, finished with coconut milk for the smoothest, silkiest sauce. It’s rich, fragrant and deeply comforting, but still fresh and bright.

Tahini might sound unexpected, but it’s the secret to that thick, luscious texture that clings beautifully to every spoonful. (If you don’t have any, it will still be delicious without it — just slightly less indulgent.)

We love folding through roasted sweet potatoes and tenderstem broccoli for sweetness and bite, but this is a brilliantly flexible recipe — any roasted vegetables you have will work beautifully.

Creamy, vibrant and full of texture, this is the sort of curry that feels special enough for a Friday, but easy enough to make on repeat.

Serves 4 with sides & takes 35-40 minutes to cook

Ingredients

For the base:

• 1 large bunch of fresh coriander

• 100g cashews

• 200g almond milk

• 2 teaspoons of tamari (or soy sauce)

• 2 garlic cloves, peeled

• Juice of 2 limes

• 1 thumb sized pieces of ginger (about 30g)

• 2 teaspoon of sugar (or honey)

• Pinch of salt

For the curry:

• 3 sweet potatoes, cut into bite-sized chunks

• 200g Tenderstem broccoli

• 1 onion, peeled and sliced

• 1X 400g can of coconut milk

• 2 teaspoons of curry powder

• 2 tablespoons of creamy tahini

• Large handful of spinach

• Olive oil

• Salt

Method

1. Preheat the oven to 180C, fan setting.

2. Place the chopped sweet potato pieces onto a large baking tray and sprinkle with salt and a good drizzle of olive oil. Mix well, before cooking for 35-40 minutes until the sweet potatoes feel soft. Adding the broccoli in the last 8 minutes of cooking time to crisp up.

3. Place all of the base ingredients into a powerful blender and blend until a smooth mixture forms.

4. At this point, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the sliced onion and a good pinch of salt. Mix well and cook for 5-10 minutes until the onions become soft.

5. Once the onion feels soft, add the curry powder and cook for a few minutes, constantly stirring to ensure it doesn’t stick to the bottom of the pan.

6. After 2-3 minutes, pour in the coconut milk, tahini and base mixture. Mix well, before bringing to the boil. Once boiling, reduce the temperature and leave to simmer for 10-15 minutes to reduce a little.

7. At this point, mix through the spinach and leave to wilt.

8. Once the spinach is wilted, mix through the cooked vegetable and heat everything through for a few more minutes before serving.

9. We like to mix through a big dollop of natural yoghurt before serving.