selection of herbs and spices in wooden bowls

Clearspring Sweet Potato Quinoa Curry with Summertime Garlic Tahini Dressing

July 12, 2022

Recipe by: Oliver Tyrrell McCabe

Serves: 6

    Ingredients:

    • 2 x tbsp of Clearspring Tunisian organic extra virgin olive oil
    • 1 x jar of Clearspring organic chick peas, drained and rinsed
    • 1 x large red onion, finely chopped
    • 1 x clove of garlic, minced
    • 1 x tsp of grated fresh root ginger
    • 4 x tsp of Marigold organic vegan bouillon powder (with mixed with 1 litre of water to make stock
    • 1 x tsp of Clearspring organic brown rice miso ( to mix in with the stock)
    • 2 x medium sweet potatoes peeled and diced
    • 1 x red chilli, seeded with stalk removed
    • 2 tbsp coriander, ground
    • 2 tsp cumin, ground
    • 1 ½ tsp turmeric
    • 200g of organic quinoa, washed
    • 1 x jar of Clearspring organic tomato passata
    • 80g x of baby spinach
    • 1 tsp of Clearspring organic tamari
    • ½ tsp of Clearspring organic chickpea miso
    • ½ tsp of Clearspring organic oat syrup
    • A handful of finely chopped coriander as topping.
    • For the Summertime Garlic Tahini Dressing
    • 2 tbsp of Clearspring organic white tahini
    • 1 handful of fresh coriander finely chopped
    • 2 cloves of crushed peeled garlic
    • 1 sml knob of freshly grated ginger
    • 2 tbsp of jar of Jaru or White Mausu Peanut Rayu
    • 1 tsp of Clearspring organic toasted sesame oil
    • 250g of koko plain yoghurt vegan
    • Juice of 1 lime
    • Salt and pepper to season

    Method:

    1

    Heat the olive oil in a large soup pot over a low to medium heat.

    2

    Sauté the onion, garlic, ginger, chilli and spices for 5–8 minutes stirring consistently, add a little stock if drying out, until softened and pungent.

    3

    Add the rest of stock, passata and rest of ingredients, bring to the boil and simmer for 20 mins.

    4

    Serve hot with a tsp of the yummy tahini garlic dressing.

    5

    For the Summertime Garlic Tahini Dressing

    6

    Add all ingredients to a blender and blend for 10 seconds until smooth consistency.

    7

    Pour every last bit into a bowl and spoon onto your curry dish as a yummy dressing.

    8

    Will keep in fridge for 5 days sealed.