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Sri Lankan Style Sweet Potato Curry

Sri Lankan Style Sweet Potato Curry

with Green Beans, Basmati Rice and Cashews

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This Sri Lankan Style Sweet Potato Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:VeggieClimate Conscious
Allergens:PeanutCeleryNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Ginger

150 grams

Green Beans

1 unit(s)

Sweet Potato

1 bunch(es)

Coriander

150 grams

Basmati Rice

1 sachet

Sri Lankan Curry Powder

200 milliliter(s)

Coconut Milk

1 sachet

Peanut Butter

(ContainsPeanut)

10 grams

Vegetable Stock Paste

(ContainsCelery)

½ unit(s)

Lime

25 grams

Cashew Nuts

(ContainsNuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Energy (kcal)800 kcal
Fat33.5 g
of which saturates19.1 g
Carbohydrate103.5 g
of which sugars14.8 g
Protein19.4 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Lid
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.
Trim the green beans and cut into 3 pieces. Peel the sweet potato and chop into 1cm cubes.
Roughly chop the coriander (stalks and all).

2

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).

3

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.

4

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.

5

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.

6

Once the beans are tender, remove your curry from the heat and add a squeeze of lime juice.
Stir through three quarters of the coriander. Season to taste with salt and pepper if needed. Add a splash of water if it's a bit thick.
Fluff up the rice with a fork and stir in the lime zest, then share between your bowls. Top with your sweet potato curry.
Scatter over the cashews and remaining coriander to finish.
Enjoy!