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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

For the Curry:




  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.

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


  1. Add all ingredients to a blender and blend for 10 seconds until smooth consistency.
  2. Pour every last bit into a bowl and spoon onto your curry dish as a yummy dressing.
  3. Will keep in fridge for 5 days sealed.