Sri Lankan Style Sweet Potato and Green Bean Curry

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a saucepan over medium heat. Add the onion and cook until soft, 4-5 mins, stirring occasionally, then stir in the Sri Lankan curry powder, garlic and ginger and cook for 1 minute more.

Add the coconut milk, water (see ingredients for amount), peanut butter, stock powder and sweet potato, stirring well to combine. Bring to a simmer. Cover with a lid (or some tin foil) and cook until the sweet potato is just cooked, 10-15 mins. Stir every few minutes. Add the green beans and continue to cook, with the lid on, until the beans are tender, 4-5 mins.

Meanwhile, zest and halve your lime. Heat a small frying pan over medium heat (no oil!) Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.