Sri Lankan Style Sweet Potato Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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 on medium heat.
Once hot, add the onion and cook, stirring occasionally, until softened, 4-5 mins.
Stir in the Sri Lankan style curry powder, garlic and ginger and cook for 1 min more.

Stir in the coconut milk, water for the sauce (see ingredients for amount), peanut butter, veg stock paste and sweet potato. Bring to a simmer, then cover with a lid (or foil).
Cook, stirring occasionally, until the sweet potato is just cooked, 10-15 mins. Add the green beans, cover again, then continue to cook until the beans are tender, 4-5 mins.

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