The ultimate Friday night dinner. This greens curry is made from a blended coriander, lime and cashew base, with coconut milk mixed through to make it smooth and creamy. The tahini sounds a little strange but it keeps the sauce thick and delicious - if you don't have any you can leave it out though. We love to mix through roasted sweet potatoes and tender stem broccoli but any other kind of roast vegetable would also work great.
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